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Mushroom and Gorgonzola Fettuccine
- Makes: 6 servings
- Start to Finish 30 mins
Ingredients
-
1
pound
dried fettuccine
-
3
cups
sliced crimini or button mushrooms (8 ounces)
-
1
cup
finely chopped onion
-
6
large cloves garlic, minced
-
3
tablespoons
olive oil
-
3
red sweet peppers, cut into thin strips (3 cups)
-
1
cup
whipping cream
-
3/4
cup
crumbled Gorgonzola cheese (3 ounces)
-
1/3
cup
snipped fresh chives
-
3
tablespoons
snipped fresh parsley
-
3
tablespoons
snipped fresh basil
-
1/4
teaspoon
salt
Directions
- Cook the fettuccine according to the package directions. Remove from the heat. Drain and return to saucepan.
- For sauce: In a large skillet, cook the mushrooms, onion, and garlic in 2 tablespoons of the olive oil over medium-high heat for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Remove with a slotted spoon, reserving the olive oil in skillet.
- Add remaining olive oil to skillet. Add the sweet pepper strips to skillet. Cook about 5 minutes over medium heat or until tender, stirring occasionally.
- Add the whipping cream and cheese to the pepper strips in the skillet. Stir the mixture over medium heat until the cheese melts and the sauce thickens slightly. Stir in the mushroom mixture, chives, parsley, basil, and salt.
- To serve, pour the sauce over the pasta and toss the pasta to coat. Transfer to a serving dish. Makes 6 servings.
Nutrition Facts
(Mushroom and Gorgonzola Fettuccine)
Servings Per Recipe 6, cal. (kcal) 575, carb. (g) 67, Fat, total (g) 28, chol. (mg) 65, fiber (g) 4, sodium (mg) 318