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Mushroom and sun-dried tomato fettuccine

Mushroom and sun-dried tomato fettuccine
4.4 159 ratings
Prep. 15 min
Total 35 min
4 portions
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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

Difficulty

easy

Nutrition per 1 portion

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

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Australia and New Zealand

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