RecipesLow Calorie · High Fibre · Gluten Free

Mushroom Fettuccine

Prep time: 10 minutes
Cook time: 12 minutes
Serves: 2

Ingredients

NuPasta Fettuccine – 2 packs  50 calories
Shiitake Mushrooms, sliced – 100 g  34 calories
Portobello Mushroom, sliced – 1 medium  22 calories
Onion, diced – 1 medium  40 calories
Garlic, minced – 2 cloves  9 calories
Butter  – 1 tbsp  102 calories
Vegetable stock – 1 cup  12 calories
Half Cream – 1/4 cup  79 calories
Lemon – 1/4  3 calories
Parsley, dried – 1 sprig  4 calories
Orageno, dried – 4 tbsp  20 calories
Thyme – 6 sprigs  2 calories
Parmigiano Reggiano – 4tbsp  88 calories
Salt and pepper  9 calories
Optional: Truffle oil – 1/2 tbsp  60 calories
Calories per dish 237 calories

Instructions

  1. Drain and rinse 2 pack of NuPasta Fettuccine. Set aside.
  2. Sautee onions in butter over medium-high heat.
  3. Add in shiitake, Portobello and minced garlic. Cook for 5 minutes
  4. Add vegetable stock, parsley, oregano and thyme. Heat for 2 minutes.
  5. Remove thyme and add half cream, salt and pepper, lemon juice and lemon zest.
  6. Add NuPasta and parmesan cheese. Heat until warm and serve.
  7. Optional: drizzle truffle oil and parmesan.
Mushroom Fettuccine Recipe Photo
Mushroom Fettuccine Recipe Photo
Prep time: 10 minutes
Cook time: 12 minutes
Serves: 2

Ingredients

NuPasta Fettuccine – 2 packs  50 calories
Shiitake Mushrooms, sliced – 100 g  34 calories
Portobello Mushroom, sliced – 1 medium  22 calories
Onion, diced – 1 medium  40 calories
Garlic, minced – 2 cloves  9 calories
Butter  – 1 tbsp  102 calories
Vegetable stock – 1 cup  12 calories
Half Cream – 1/4 cup  79 calories
Lemon – 1/4  3 calories
Parsley, dried – 1 sprig  4 calories
Orageno, dried – 4 tbsp  20 calories
Thyme – 6 sprigs  2 calories
Parmigiano Reggiano – 4tbsp  88 calories
Salt and pepper  9 calories
Optional: Truffle oil – 1/2 tbsp  60 calories
Calories per dish 237 calories

Instructions

  1. Drain and rinse 2 pack of NuPasta Fettuccine. Set aside.
  2. Sautee onions in butter over medium-high heat.
  3. Add in shiitake, Portobello and minced garlic. Cook for 5 minutes
  4. Add vegetable stock, parsley, oregano and thyme. Heat for 2 minutes.
  5. Remove thyme and add half cream, salt and pepper, lemon juice and lemon zest.
  6. Add NuPasta and parmesan cheese. Heat until warm and serve.
  7. Optional: drizzle truffle oil and parmesan.

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