| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 490 | 25g | 12g | 50g |
| sugars | fibre | protein | salt |
| 5g | 3g | 13g | 0.8g |
When it comes to the perfect blend of simplicity and elegance, the Royal Ferns and Mushroom Pasta easily captures a special place in my culinary repertoire. Coming from a deeply rooted Italian-American background, my meals are often a celebration of hearty flavors and family traditions. This recipe, however, brings an intriguing twist by incorporating the earthy taste of Royal Ferns and a medley of mushrooms. It’s a dish that’s not just rich in flavors, but also brings a pretty fantastic array of health benefits to your table.
A Nod to Nature
For me, there’s something incredibly rewarding about bringing foraged ingredients into my kitchen. Royal Ferns, or fernbrake, are not your everyday vegetable. They are unique, with a texture that adds an unexpected yet delightful bite to the dish. Ferns are known for their nutrient density: they are low in calories but high in fiber, and they contain a variety of vitamins and minerals. This makes the dish not just delicious but also wholesome.
The Symphony of Mushrooms
Mushrooms have always been a cornerstone in many of my favorite meals. Whether it’s the woodsy shiitake, the meaty cremini, or the classic button, mushrooms bring umami and complexity to any dish. In the Royal Ferns and Mushroom Pasta, they add a layer of richness that pairs wonderfully with the creamy sauce. Plus, mushrooms are a powerhouse of nutrients like selenium, potassium, and various antioxidants, making them a fantastic addition for both flavor and health.
Another reason to love this recipe is its versatility. The combination of pasta, ferns, and mushrooms creates a harmony of flavors that pair well with a simple garden salad or a crusty garlic bread. It’s a meal that stands well on its own but can also serve as a delightful side to grilled chicken or fish.
While the recipe itself might sound luxurious, it’s surprisingly easy to pull together. The addition of white wine and heavy cream elevates the sauce, making it creamy yet light, while the Parmesan cheese adds that essential Italian touch that I love so much. The hint of lemon at the end perks up the dish, bringing freshness and balance to the rich flavors.
A Hearty Choice
With its mix of hearty vegetables and indulgent cream sauce, the Royal Ferns and Mushroom Pasta is a reminder that eating well doesn’t have to come at the expense of flavor. It’s a dish that celebrates culinary traditions while embracing new, health-conscious ingredients. From my family to yours, I hope you find as much joy in this recipe as I do.
What You’ll Need
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 1 cup Royal Ferns (fernbrake), cleaned and chopped
- 2 cups mixed mushrooms (shiitake, cremini, or button), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges for serving
Method
Step One
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Three
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Step Four
Add the cleaned and chopped Royal Ferns (fernbrake) and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and the ferns are slightly wilted, about 5-7 minutes.
Step Five
Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
Step Six
Reduce the heat to low and stir in the heavy cream. Let it cook for another 2-3 minutes until the sauce thickens slightly.
Step Seven
Add the grated Parmesan cheese and soy sauce, stirring until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
Step Eight
Add the cooked fettuccine pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a bit of pasta water to reach your desired consistency.
Step Nine
Remove from heat and sprinkle with fresh parsley.
Step Ten
Serve the pasta with lemon wedges on the side for a fresh, tangy finish. Enjoy your Royal Ferns and Mushroom Pasta!
