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Photo: Jason Wallis; Styling: Cindy Barr

Creamy Mushroom Fettuccine

The hot pasta will melt the Parmesan cheese and help the sauce cling to the noodles.

Cooking Light NOVEMBER 2013

  • Yield: Serves 4 (serving size: 1 1/2 cups)

Ingredients

  • 1 (9-ounce) package refrigerated fresh fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 12 ounces presliced cremini mushrooms
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white wine
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup half-and-half
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/4 cup chopped fresh parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 10.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.7g
  • Carbohydrate: 42.2g
  • Fiber: 2.6g
  • Cholesterol: 55mg
  • Iron: 2.2mg
  • Sodium: 587mg
  • Calcium: 156mg
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Creamy Mushroom Fettuccine recipe

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