Fettuccine Alfredo with Mushrooms

This recipe is taken from the 1993 Milk Calendar. This is the Fettuccine Alfredo with Mushrooms recipe.

  • Prep: 10 min
  • Cooking: 10 min
Yields 4 servings
fettuccine alfredo with mushrooms

Ingredients

  • 4 tbsp (60 mL) butter
  • 1 clove garlic minced
  • 8 oz (250 g) mushrooms thinly sliced
  • 1 cup (250 mL) 35 % cream
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1/4 tsp (1 mL) nutmeg
  • 1 tbsp (15 mL) chopped fresh parsley
  • 3/4 cup (180 mL) grated Canadian Parmesan cheese
  • 12 1/2 oz (375 g) fettuccine

Preparation

Melt 2 tbsp (30 mL) butter in a large skillet. Add garlic and mushrooms. Cook until mushrooms are tender, about 5 min. Add cream. Bring to a boil. Add salt, pepper and nutmeg. Remove from heat.

Cook pasta in a large pot or boiling, salted water. When tender, drain well. Toss with hot cream sauce and remaining 2 tbsp (30 mL) butter.

Add parsley and 1/2 cup (125 ml) grated cheese. Combine gently. Taste and adjust seasoning if necessary. Serve, sprinkled with remaining cheese.

Tips

Nutrition

Nutritional Information

per serving
Energy: 639 Calories
Protein: 19 g
Carbohydrate: 52 g
Fat: 40 g
Fibre: 3.2 g
Sodium: 1146 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 24 % / 269 mg
Folate: 61 %
Vitamin B12: 40 %
Vitamin A: 38 %
Riboflavin: 38 %