dish
Fettuccine with Mushroom Sauce

4
Serves
424
Calories
15
Nutrients
16
Vitamins

Ingredients

1 tablespoon olive oil
8 ounces cremini or small portobello mushrooms , thickly sliced
1 clove garlic , minced
2 teaspoons finely chopped, fresh thyme , or 1/2 teaspoon dried
1/4 cup dry red wine
15 ounces chopped, canned tomatoes , with their juices
12 ounces dried fettuccine
1/4 cup freshly grated Parmesan cheese

Cooking Instructions

1. Bring a large pot of salted water to a boil.

2. In a large skillet, heat the oil over medium-low heat. Add the onion with a dash of salt and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms are browned and release their juices, 7 to 8 minutes.

3. Add the wine and cook until it reduces to a glaze, about 4 to 5 minutes. Add the tomatoes and their juices. Adjust the heat to maintain a gentle simmer and cook until thickened, about 10 to 15 minutes more. Season with salt and pepper.

4. Meanwhile, cook the pasta until it is al dente, about 10 to 12 minutes. Drain and toss with the mushroom mixture. Top with the Parmesan cheese and serve immediately.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 4
Calories
424
Protein
17 g
Total Carbohydrate
73 g
Dietary Fiber
5 g
Soluble Fiber
2 g
Insoluble Fiber
3 g
Sugar
9 g
Total Fat
8 g
Saturated Fat
2 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
5 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
67 %
Percent Calories from Fat
16 %
Vitamin A
686 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
8 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
9 mcg
Vitamin C
20 mg
Vitamin D
45 IU
Folate
190 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
156 mg
Iron
4 mg
Phosphorus
271 mg
Potassium
696 mg
Sodium
372 mg
Zinc
2 mg