Creamy mushroom and spinach fettuccine
Serves:
4
Time to make:
25 mins
Total cost:
$18.32 / $4.58 per serve
(at time of publication)
(at time of publication)
Health information:
High fibre
Low fat
Low kilojoule
Low sodium
Vegetarian
High protein
Instructions
Instructions and steps:
Step 1 Cook pasta in a large saucepan according to packet directions. Drain. Return to pan.
Step 2 Meanwhile, spray a large frying pan with oil and place over medium-high heat. Cook onion and garlic, stirring, for 5 minutes, until softened. Add mushrooms. Cook, stirring, for 5–7 minutes, until most of the liquid has evaporated.
Step 3 Add cream, spinach and peas to pan. Stir over low heat, until warmed through. Add sauce to pasta and toss to coat.
HFG Tip
- Low-GI pasta will help keep you satisfied for longer.
- Mushrooms provide beautiful flavour for a kilojoule bargain. Still hungry? Double the mushies for just 230kJ per person.
- Fibre is the ideal weight loss nutrient – it helps keep you full for minimum kilojoules. With a whopping 12.2g on every plate, this dinner has almost half your daily fibre requirement – not bad!
About this Recipe
First Published:
September 2010
Rating:
No votes yet
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Full ingredient list:
- 250g curly fettuccine
- cooking oil spray
- 1 brown onion, thinly sliced
- 2 cloves garlic, crushed
- 800g assorted mushrooms, thinly sliced
- 1/2 cup Philadelphia Light Cream for Cooking
- 250g baby spinach leaves
- 1 1/4 cups frozen peas
Nutritional information (per serve)
Energy:
1600kJ
Calories:
382cal
Protein:
20.2g
Fat:
5.7g
- saturated:
2.9g
Carbohydrates:
54.9g
- sugars:
3.3g
Dietary Fibre:
12.2g
Sodium:
128mg
Calcium:
66mg
Iron:
3.9mg
Nutrition information is given per serve
*NS: not specified
