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February 11, 2026
Here's another fabulously delicious pasta recipe featuring Morelli Pasta. They've been using the artisanal method of reincorporating wheat germ into semolina to create pasta with a unique taste and aroma of wheat. They’ve been doing it for 5 generations!
This recipe features Morelli Garlic & Basil Fettuccine.
- 250 g Morelli Garlic & Basil Fettuccine*
- 280 g mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 ½ tbsp unsalted butter
- ¾ tbsp olive oil
- 2 cloves garlic, finely minced
- 2/3 tsp fresh thyme leaves
- 150 ml (2/3 cup) heavy cream
- ¼ tsp kosher salt (adjust to taste)
- 1/8 tsp freshly ground black pepper
- 25 g Parmigiano-Reggiano, grated
- 3 tbsp reserved pasta water
* Available from Well Seasoned
1. Bring a large pot of salted water to a boil. Cook fettuccine for 6–7 minutes until al dente. Reserve 3 tbsp pasta water, then drain.
2. Heat butter and olive oil in a wide pan over medium-high heat. Add mushrooms and sauté 7–8 minutes until deeply golden.
3. Reduce heat to medium. Add garlic and thyme; cook for 30 seconds until fragrant.
4. Pour in cream, salt, and pepper; simmer gently 3–4 minutes until slightly thickened.
5. Add pasta and 2–3 tbsp reserved pasta water. Toss 1 minute until pasta is glossy and coated.
6. Remove from heat, stir in Parmigiano, adjust seasoning, and serve immediately.
Serves: 2
Prep time: 10 min
Cook time: 20 min
