Creamy Alfredo Pasta with Mushrooms
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 25 min.
Ready in
Calories:
956
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 956 cal. | (46 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 104.5 μg | (174 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 41.5 μg | (92 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,377 mg | (34 %) | ||
| Calcium | 722 mg | (72 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs Fettuccine
- 1 Tbsp olive oil
- 4 cups baby Portobello Mushroom (sliced)
- ¼ cup butter
- 1 cup heavy cream
- 1 clove garlic cloves (crushed)
- 1 cup Gruyere (freshly grated)
- ½ cup Parmesan (freshly grated)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup fresh parsley (chopped)
Preparation steps
1.
Cook the pasta according to package instructions.
2.
Heat a large skillet over medium high heat. Add olive oil and mushrooms to the pan. Saute until soft and lightly browned. Transfer to a separate dish and reserve. Return skillet back to stove and reduce heat to medium low.
3.
Add butter to pan and melt. Add cream and simmer for 5 minutes. Add garlic and cheeses and whisk quickly to thoroughly incorporate. Season with salt and pepper and let cook another minute or two until creamy and heated through.
4.
Add the cooked pasta and mushrooms to the skillet and toss well to combine. Sprinkle in the parsley and serve.
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