SAUCY FOREST MUSHROOM FETTUCINE
RECIPE TYPE
Vegetarian, Under 30 min
SERVES
4 to 6
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1 tub (700mL) Longo’s Forest Mushroom Soup1/2 cup fresh grated Longo’s Curato Parmigano Reggiano Cheese3 tbsp chopped fresh parsley2 tbsp chopped fresh Longo’s Pesto Basil1 pkg (350g) Longo’s Fresh Fettucine PastaShaved fresh Longo’s Curato Parmigiano Reggiano Cheese (optional)
Directions
In deep, large skillet over medium heat, bring soup, Parmesan, parsley and basil to a simmer, stirring. Simmer gently for 5 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook fettucine for 3 minutes. Drain well and stir pasta into mushroom sauce. Cook, stirring, for about 3 more minutes or until well coated and pasta is al dente.
Serve immediately in shallow bowls sprinkled with Parmesan, if desired.
Tip: For a heartier addition, add leftover chicken, turkey or beef to the pasta.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION
Per serving (1/4 recipe): 500 calories
Protein 17g | Fibre 4g |
Fat 20g | Sugar 5g |
Carbs 61g | Sodium 400mg |
