Fettuccine with Sausage and Mushrooms
5 from 4 votes

Fettuccine with Sausage and Mushrooms

If you love a great pasta dish with over the top rich deliciousness, you're going to love Fettuccine with Sausage and Mushrooms.  Best of all it's heart and figure friendly!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 Servings
Author Julie Menghini


  • 8 oz whole wheat Fettuccine pasta cooked al dente
  • 1 lb mushrooms roughly chopped
  • 1/2 cup yellow onion diced
  • 5 cloves garlic minced
  • 9 oz turkey sausage browned and drained.
  • 2 cups chicken stock homemade or purchased
  • 1 cup parmesan cheese grated
  • 4 tsp arrowroot powder
  • Olive oil extra virgin
  • salt and pepper
  • 1/4 cup parsley chopped


  • Drizzle olive oil into a skillet and when hot add onion and mushrooms.  Cook until onions begin to soften, about 3 minutes.  Add garlic and remove from the heat.
  • Heat cooked sausage and chicken stock together in a large skillet or dutch oven.  Stir arrowroot powder and 1/4 cup water together in a cup or small bowl until combined.  Pour the arrowroot and water mixture into the sausage and stir until it begins to thicken.  Add onions, mushrooms, garlic and about 2/3 of the parmesan cheese.  Stir to combine and then add the cooked Fettuccine noodles and stir to combine.  Salt and pepper to taste
  • Add chopped parsley if using.  Serve immediately and garnish with remaining parmesan cheese.


I used an Italian flavored turkey sausage. Don't use a breakfast sausage.


Calories: 491kcal | Carbohydrates: 58g | Protein: 36g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 964mg | Potassium: 863mg | Fiber: 1g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 11.7mg | Calcium: 354mg | Iron: 4.1mg
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