Mushroom Fettuccine
Toasted Pine Nut Green Beans
Ingredients
- 4 oz fettuccine
- 1½ Tbsp butter
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 1½ Tbsp all-purpose flour
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup heavy cream
- ½ cup low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
- 1 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
- 2 Tbsp pine nuts
- 1 (12-oz) pkg green beans
- 1 Tbsp olive oil
- ¼ tsp kosher salt
- ⅛ 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 | 3 | 3 | |
| Calories |
473
|
113
|
586
|
| Fat (g) | 29 | 9 | 38 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 41 | 9 | 50 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 522 | 167 | 689 |
Quick & Healthy Meal Plan
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