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Fettuccini al Fungi

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.5176
Energy (kCal)1026.24
Carbohydrates (g)14.6968
Total fats (g)72.2888
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta according to package directions. | 2. Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened. | 3. Drain pasta. Pour sauce over noodles, and toss to coat. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    crimini mushroom 1 pound sliced 302.6 0.0 67.32 1.7
    shiitake mushroom 2 stemmed sliced - - - -
    portobello mushroom 1 sliced 302.6 0.0 67.32 1.7
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    pesto 2 tablespoons - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    cream cheese 2 tablespoons 88.5 1.05 2.13 8.58
    fettuccine pasta 12 ounces 302.6 0.0 67.32 1.7

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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