- Calories 329
- Caloriesfromfat 29%
- Fat 10.6g
- Satfat 5.6g
- Monofat 2.2g
- Polyfat 0.4g
- Protein 12.3g
- Carbohydrate 44.4g
- Fiber 2g
- Cholesterol 32mg
- Iron 2mg
- Sodium 430mg
- Calcium 116mg
Creamy Fettuccine with Porcini Mushrooms
Pasta needs to cook at a full boil to ensure an even al dente texture. The sauce, made of cream, porcini, and porcini soaking liquid, simmers and reduces for a short time to thicken it enough to cling to the pasta.
How to Make It
Step 1
Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
Step 2
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
Step 3
Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately.
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jtanen's Review
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Tanell's Review
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VeronicaClarke's Review
made a few changes... added 8 oz of baby bella mushrooms cooked with cooking spray, used half and half instead of cream. Added 1/2 c chicken broth, 2 green onions, and 1 1/2 tsp of garlic. I topped it with 4 oz pieces of chicken sauteed in 1 T of olive oil and 1 tsp garlic. Served with asparagus. The calories on the pasta went to 247 and the fat to 5.7. (that's 5 points WW) The chicken was 4.5 points
deannajacoby's Review