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Linguine with Mushroom & Garlic Cream Sauce

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Submitted by copperpenny

YIELD

2 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

3 45
TABLESPOON ML BUTTER
8 231.2
OUNCE ML/G MUSHROOMS
sliced
3 3
MEDIUM MEDIUM GARLIC CLOVES
minced *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried, crumbled
1 1
X X BLACK PEPPER
freshly ground *
½ 118
1 1
X X SALT *
4 115.6
OUNCE ML/G PASTA, LINGUINE
dried
2 57.8
OUNCE ML/G BEL PAESE CHEESE
cut into small cubes *
1 1
X X PARSLEY LEAVES
chopped fresh *

Directions

Melt butter in heavy large skillet over medium-low heat.

Add mushrooms, garlic, rosemary and generous amount of pepper.

Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.

Add cream and simmer until sauce thickens slightly, about 3 minutes.

Season with salt.

Meanwhile, cook pasta in large pot of boiling salted water.

Drain well.

Add pasta and cheese to sauce and stir until cheese melts.

Sprinkle with parsley and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 283 64% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 74mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 1%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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