The recipe Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes

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Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes!

Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes

Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes Recipe
Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes

What Course Is Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes?

Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes is for Dinner.


How Long Does Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes Recipe Take To Prepare?

Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes takes several minutes to prepare.


How Long Does Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes Recipe Take To Cook?

Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes takes several minutes to cook.


How Many Servings Does Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes Recipe Make?

Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes makes 4 servings.


What Are The Ingredients For Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes Recipe?

The ingredients for Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes are:

Whole wheat fettuccine, 16 oz
Oyster mushrooms, 12 oz, hard stems removed
Asparagus, one bunch, cut into thirds
Arugula, 2.5 to 3 cups
Sun Dried Tomatoes, 1 cup, rough chopped
Garlic, 3 cloves
Shallot, one small
Butter, 2 tbsp
Olive oil, 2 tbsp
Laughing cow light Swiss cheese, 2 wedges
White wine, 4 oz
Fresh thyme, 1 tsp
Locatelli Pecorino Romano, 4 tbsp
Salt and Pepper to taste


How Do I Make Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes?

Here is how you make Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes:

Cook the fettuccine per package instructions.In medium saucepan over medium heat, saut? garlic and shallots in butter and olive oil just until fragrant. Then add mushrooms, thyme, and asparagus, saut? until mushrooms are golden brown.Lower the heat and deglaze with white wine, and add the two wedges of cheese, stirring or whisking as needed to combine and melt the cheese. Reduce the sauce until it is smooth and creamy. Add the sun dried tomatoes and arugula.When the pasta has cooked, drain it and add it to the sauce as soon as the arugula has begun to wilt. Stir to combine. Finish with fresh cracked pepper, salt, and Pecorino Romano as desired.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BEC829.


What's The Nutritional Info For Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes?

The nutritional information for Oyster Mushroom Fettuccine with Asparagus, Arugula, Sun-dried Tomatoes is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 636.0
  • Total Fat: 17.7 g
  • Cholesterol: 22.8 mg
  • Sodium: 560.4 mg
  • Total Carbs: 86.2 g
  • Dietary Fiber: 17.1 g
  • Protein: 26.7 g

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