By Ben Harrington
Fettuccine Ai Funghi
7 steps
Prep:10minCook:45min
Whole wheat fettuccine served with mushrooms
Updated at: Mon, 30 Jun 2025 10:00:38 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
30
High
Nutrition per serving
Calories624.4 kcal (31%)
Total Fat30.6 g (44%)
Carbs63.6 g (24%)
Sugars4.4 g (5%)
Protein27.1 g (54%)
Sodium691.8 mg (35%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Rehydrate mushrooms as per packet and reserve the water for later. While Rehydrating pre heat oven to 200°c
Step 2
Place garlic in baking dish and drizzle with a little oil and roast for 20mins
Step 3
Heat pan over medium low and Sauté mushrooms in olive oil until cooked to your liking.
Step 4
Bring a pot of salted water to the boil and cook pasta until al dente. Reserve 1/2 cup of water and strain
Step 5
Squeeze out roasted garlic to the sautéed mushrooms. Add baby spinach and season with salt and pepper to taste.
Step 6
Add grated Romano to a bowl and slowly mix in some pasta water until it's a think creamy sauce
Step 7
Remove from the heat, and toss freshly cooked pasta into it along with melted Romano. If it looks a little dry, add some pasta water. Baby spinach should be wilted. Serve with some cracked pepper and some romano
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