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Ciuffetti with Porcini Mushrooms

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound pasta
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6 ounces mushrooms, porcini
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1 cup heavy whipping cream
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4 ounces butter
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¾ cup white wine
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2 cloves garlic
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8 large basil
chopped
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¼ cup Parmesan cheese
shredded
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta
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173.4 ml/g mushrooms, porcini
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237 ml heavy whipping cream
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115.6 ml/g butter
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177 ml white wine
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2 cloves garlic
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8 large basil
chopped
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59 ml Parmesan cheese
shredded
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Directions

Sauté garlic in butter until it becomes translucent.

Add porcini mushrooms, thinly sliced, wine and marjoram.

Salt and pepper to taste.

When wine and water completely evaporate, add cream and simmer for approx 2 minutes until sauce thickens.

Then add basil and parmigian cheese.

Simultaneously, cook pasta, and in a bowl add sauce to done pasta and toss.

From the back of the Ciuffetti pasta package.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 83450% from fat
 % Daily Value *
Total Fat 46g 72%
Saturated Fat 28g 142%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 192mg 8%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 15%
Sugars g
Protein 33g
Vitamin A 31% Vitamin C 3%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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