Mushroom and sun-dried tomato fettuccine

Mushroom and sun-dried tomato fettuccine

4.5 151 ratings
Prep. 15min
Total 35min
4 portions

Ingredients

  • Parmesan cheese cut into pieces
    60 g
  • fresh basil leaves
    20
  • water
    1200 g
  • Vegetable stock paste (see Tip)
    1 tsp
  • fettuccine
    350 g
  • olive oil ; plus 1 tablespoon extra
    35 g
  • garlic cloves
    2
  • fresh button mushrooms cut into quarters
    500 g
  • salt
    ½ tsp
  • semi sun-dried tomatoes cut into pieces
    80 g
  • pouring (whipping) cream
    120 g

Nutrition per 1 portion

Calories 668.1 kcal / 2805.8 kJ
Protein 22.4 g
Fat 31.6 g
Carbohydrates 68.1 g
Fibre 7.9 g
Saturated Fat 12.4 g
Sodium 694.6 mg

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