Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Cook fettuccine according to package directions. Drain and set aside. Meanwhile, separate caps and stems from shiitake mushrooms. (Reserve stems to use in stock or discard). Slice mushroom caps.

  • In a large skillet, cook onion and garlic in hot oil over medium-high heat until onion is tender but not brown, stirring occasionally. Add mushrooms and white pepper. Cook for 2 to 3 minutes or until mushrooms are tender and most of the liquid has evaporated, stirring occasionally. Stir in alfredo sauce; heat through.

  • Add fettuccine to skillet and toss with sauce until well coated. Transfer to a warm serving dish. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts

336 calories; fat 16g; cholesterol 54mg; saturated fat 6g; carbohydrates 38g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 10g; vitamin a 340.1IU; vitamin c 1.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.1mg; folate 88.7mcg; vitamin b12 0.1mcg; sodium 568mg; potassium 155mg; calcium 121.2mg; iron 1.4mg.