Mushroom Fettuccini

Mushroom Fettuccini

4.3 7 ratings

Prep. 10 min

Total 40 min

2 portions

Ingredients

Parmesan cheese rinds cubed
1 ½ oz
fresh parsley leaves and tender stems
½ oz
dried porcini mushrooms (see Tip)
½ oz
garlic cloves to taste
½ - 1
fresh shiitake mushrooms sliced
5 oz
vegetable stock
3 oz
unsalted butter in pieces
1 oz
extra virgin olive oil plus 2 tsp to boil pasta
½ oz
salt divided, plus extra to season, to taste
½ tsp
ground black pepper plus extra to season, to taste
¼ tsp
water
40 oz
fettuccini
5 oz
truffle oil white, to taste
½ - 1 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 1211.6 mg

Protein 19.5 g

Calories 2895.8 kJ / 692.1 kcal

Fat 40.7 g

Fibre 5.2 g

Saturated Fat 13.6 g

Carbohydrates 65 g

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