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
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
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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.
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 % |
| Riboflavin: | 38 % |
| Vitamin A: | 38 % |
| Vitamin B12: | 40 % |
