Mushroom Fettuccine
Toasted Pine Nut Green Beans
Ingredients
- 8 oz fettuccine
- 3 Tbsp butter
- 3 (8-oz) pkg sliced baby portobello mushrooms
- 3 Tbsp all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- 1 cup heavy cream
- 1 cup low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp truffle oil (see Note)
Instructions
- Cook pasta according to package directions.
- Melt butter in a large skillet over medium heat; add mushrooms, and cook 6 to 8 minutes or until browned. Remove mushrooms, reserving butter in skillet.
- Whisk flour, salt, and pepper into butter in skillet. Cook, whisking constantly, 2 minutes. Gradually whisk in cream and broth.
- Cook, whisking often, 8 minutes or until thickened and bubbly. Gradually whisk in cheese until melted. Stir in pasta and mushrooms.
- Cover and cook 2 to 3 minutes or until cheese is melted. Drizzle with truffle oil.
Side Dish Ingredients
- ¼ cup pine nuts
- 2 (12-oz) pkg green beans
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant.
- Cook green beans according to package directions. Transfer to a bowl; toss with oil, salt, and pepper. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
465
|
113
|
578
|
| Fat (g) | 29 | 9 | 38 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 39 | 9 | 48 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 519 | 167 | 686 |
Quick & Healthy Meal Plan
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