Fettuccini al Fungi Recipe

Recipesfull introduces to you: Popular Recipes. (Fettuccini al Fungi Recipe). This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!

Brief

Servings: 6

Yield: 6 servings

Fettuccini al Fungi Recipe

Ingredients

1 pound crimini mushrooms

sliced

2 fresh shiitake mushrooms

stemmed and sliced

1 large portobello mushrooms

sliced

2 cloves crushed garlic

¼ cup olive oil

2 tablespoons pesto

1 cup milk

2 tablespoons cream cheese

12 ounces dry fettuccine pasta

Main Dish

Directions

Step 1

Cook the pasta according to package directions.

Step 2

Meanwhile saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix milk and cream cheese; bring to a boil over medium heat. Reduce heat and simmer while stirring until cream cheese has melted and mixture has thickened.

Step 3

Drain pasta. Pour sauce over noodles and toss to coat. Serve.

Nutritional Information

Fettuccini al Fungi Recipe

Servings Per Recipe:6

Calories: 376.8

% Daily Value *

Protein: 14.1g 28%

Carbohydrates: 47.2g 15%

Dietary Fiber: 4.1g 16%

Sugars: 4.2g

Fat: 15.2g 23%

Saturated Fat: 3.7g 19%

Cholesterol: 10.2mg 3%

Vitamin A Iu: 190.3IU 4%

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 0.1mg 8%

Vitamin C: 0.9mg 2%

Folate: 119.1mcg 30%

Calcium: 103.1mg 10%

Iron: 2.7mg 15%

Magnesium: 36mg 13%

Potassium: 281.1mg 8%

Sodium: 105.4mg 4%

Calories From Fat: 136.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.