Mushroom and sun-dried tomato fettuccine

Mushroom and sun-dried tomato fettuccine

4.4 157 évaluations

Préparation 15min

Total 35min

4 portions

Ingrédients

Parmesan cheese cut into pieces
60 g
fresh basil leaves
20
water
1200 g
Vegetable stock paste (see Tip)
1 tsp
fettuccine
350 g
olive oil ; plus 1 tablespoon extra
35 g
garlic cloves
2
fresh button mushrooms cut into quarters
500 g
salt
½ tsp
semi sun-dried tomatoes cut into pieces
80 g
pouring (whipping) cream
120 g

Niveau

facile

Infos nut. par 1 portion

Sodium 694.6 mg

Protides 22.4 g

Calories 2805.8 kJ / 668.1 kcal

Lipides 31.6 g

Fibre 7.9 g

Graisses saturées 12.4 g

Glucides 68.1 g

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Également présenté dans

Focus on: Mushrooms 10 Recettes
Australie et Nouvelle-Zélande

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