Italian

Mushroom Fettucine is for Dinner.

Mushroom Fettucine takes 20 minutes to prepare.

Mushroom Fettucine takes 15 minutes to cook.

Mushroom Fettucine makes 4 servings.

The ingredients for Mushroom Fettucine are:

2 tablespoons olive oil
400g mushrooms, sliced
1 tablespoon plain flour
3/4 cup chicken stock
400g fresh egg fettucine pasta
3/4 cup flat-leaf parsley leaves, roughly chopped
shaved pecorino cheese, to serve

Here is how you make Mushroom Fettucine:

Heat oil in a large, non-stick frying pan over high heat. Add mushrooms. Cook, stirring often, for 8 to 10 minutes or until juice evaporates.Sprinkle flour over mushrooms. Stir to combine. Cook, stirring, for 1 minute. Slowly stir in stock. Bring to the boil. Reduce heat to medium. Simmer for 1 minute or until sauce thickens slightly.Meanwhile, cook pasta in a large saucepan of boiling, salted water for 3 to 5 minutes or until tender. Drain.Return pasta to saucepan over low heat. Add mushroom sauce and parsley. Season with salt and pepper. Toss to combine. Top withpecorino and serve.Note: We used flat and Swiss brown mushrooms.Number of Servings: 4Recipe submitted by SparkPeople user ROZOZ62.

The nutritional information for Mushroom Fettucine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 273.5

• Total Fat: 11.4 g
• Cholesterol: 47.3 mg
• Sodium: 281.5 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 1.7 g
• Protein: 12.8 g

Mushroom Fettucine is Italian cuisine.