Mushroom and sun-dried tomato fettuccine
TM6 TM5 TM31

Mushroom and sun-dried tomato fettuccine

4.6 (43 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2805.8 kJ / 668.1 kcal
Protein
22.4 g
Carbohydrates
68.1 g
Fat
31.6 g
Saturated Fat
12.4 g
Fibre
7.9 g
Sodium
694.6 mg

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