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Creamy Two Mushroom Fettuccine

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Creamy Two Mushroom Fettuccine

with lemony arugula and truffle oil

Informations supplémentaires
35 min. | 641 kcal | easy | Family, Vegetarian | Printable version
1. Setup Bring a pot of salted water to a boil. Thinly slice the mushrooms. Chop the garlic. Cut the lemon into wedges.
2. Cook the pasta Add the pasta to the pot of boiling water and cook 9-11 minutes until tender. Drain.
3. Toast the panko Heat a drizzle of oil in a large pan on medium high. Add the panko and roast 3-4 minutes until browned. Remove from the skillet and set aside.
4. Cook the mushrooms Add a drizzle of oil and 1 tbsp. of butter to the pan and reduce the heat to medium. Add the mushrooms and cook 7-9 minutes until browned. Salt and pepper. Add the garlic and cook 1 minute.
5. Add the cream Add 0.5 2P | 0.5 3P crumbled broth cube, the cream and 1/2 2P | 3/4 3P cup of water. Bring to a boil then let the sauce reduce for 3-4 minutes over medium heat. Add the cooked pasta and half the Parmesan cheese to the pan and mix well. Adjust salt and pepper to taste.
6. Plate your dish In a bowl, mix the arugula with the breadcrumbs, a little lemon juice to taste, a light drizzle of oil, salt and pepper. Serve the pasta and garnish with the arugula, remaining parmesan and truffle oil to taste. Bon appétit!
180gFettucine
100gCremini Mushrooms
60gOyster Mushrooms
120mlCream 18%
30gGrana Padano Cheese
10mlTruffle oil
40gArugula
0.5unitLemon
20gPanko Breadcrumbs
2unitGarlic Clove(s)
0.5unitVegetable Broth Cube(s)
What you need pot, strainer, pan, tongs, bowl
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 84g
28%
fat 24g
37%
cholesterol 50mg
17%
fiber 5g
20%
protein 23g
saturated 10g
50%
sodium 390mg
16%
sugar 5g
trans 0g