Mushroom Pasta

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5 from 3 votes

You'll melt over this broth-infused fettuccine in a creamy mushroom-Parmesan sauce!

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings: 4 servings

Calories: 386 kcal

Course: Dinner

Cuisine: American

Ingredients

4 cloves garlic
8 ounces baby bella mushroom
2 tablespoons butter unsalted
⅛ teaspoon salt
⅛ teaspoon black pepper fresh ground
8 ounces Fettuccine pasta
2½ cups vegetable broth
⅓ cup heavy cream
¼ cup Parmesan Cheese grated

Instructions

Cup of Yum

Mince the garlic and slice the mushrooms.
In a deep skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add mushrooms, salt, and pepper, and sauté until mushrooms are softened and their moisture has evaporated.
Place fettuccine and vegetable broth in the skillet, stirring to combine. Cover with a lid and bring to a boil over medium-high heat, then reduce to medium-low and simmer.
Simmer the pasta, covered, for about 10 minutes, stirring occasionally, until tender and saucy.
Stir in heavy cream, and remove the pan from heat. Add Parmesan, and stir until cheese is melted and pasta is well coated. Season with additional salt and pepper to taste. Serve immediately.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 47g (16%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.3g (15%) Cholesterol 91mg (30%) Sodium 793mg (33%) Potassium 390mg (8%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 869IU (17%) Vitamin C 1mg (1%) Calcium 97mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 386

% Daily Value*

Calories	386kcal	19%
Carbohydrates	47g	16%
Protein	12g	24%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.3g	15%
Cholesterol	91mg	30%
Sodium	793mg	33%
Potassium	390mg	8%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	869IU	17%
Vitamin C	1mg	1%
Calcium	97mg	10%
Iron	1mg	6%