RECIPES
Creamy Mushroom Fetuccine
Reduce Text
PrintCreamy Mushroom Fetuccine
| Per 100g |
Per Serve |
|
|---|---|---|
| Energy (kJ) | 506 | 1990 |
| Protein (g) | 4.7 | 18.3 |
| Total Fat (g) | 2.2 | 8.7 |
| Sat. Fat (g) | 0.5 | 2.1 |
| Carbohadrates (g) | 19.7 | 77.2 |
| Total Sugars (g) | 1.1 | 4.4 |
| Dietary Fibre (g) | 1.5 | 5.7 |
| Sodium (mg) | 144 | 566 |
Serves 4
Preparation Time 15 minutes
Cooking Time 20 minutes
Ingredients:
375g fettuccine20g (1 tablespoon) Flora pro-activ
Spread
1 clove garlic, crushed
1 medium onion, finely chopped
3 cups button mushrooms
2 cups flat mushrooms, sliced
20g (1 tablespoon) Flora pro-activ
Spread, extra
1/4 cup plain flour
1 teaspoon Dijon mustard
2 cups vegetable stock
1/2 cup low fat milk
salt and pepper to taste
2 tablespoons chopped chives
Method:
step 1: Cook fettuccine according to pack directions. Drain and set aside.step 2: Place Flora pro-activ, garlic and onion into a pan and cook over a gentle heat until onion is soft. Add mushrooms and cook for 4-5 minutes, stirring occasionally. Set aside.
step 3: Place extra Flora pro-activ, flour and mustard in the pan and cook over a gentle heat, stirring constantly for 2-3 minutes.
step 4: Gradually add stock and milk. Stir until boiling. Reduce heat and cook for a further 2-3 mintues. Stir in the mushroom mixture, reheat and season to taste. Toss mushrooms with drained fettuccine. Serve sprinkled with chives.
