Mixed Mushroom Al La King with Fettuccine Pasta

Vegetarian
Pasta
Low Calorie
Italian
Contains Dairy

A luxurious dish that showcases the rich blend of mushrooms, married with a creamy sauce, and served atop velvety fettuccine pasta. A royal treat for any dinner table.

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Nutrition Per Serving

Calories 521
Carbs 82.6g
Fat 13.8g
Fibre 6.1g
Protein 17.6g
Sugar 7.8g

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Follow the recipe steps below or

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0.0 min
Bring a pan of water to the boil also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
0.5 min
Chop the portobello mushroom into chunks.
1.0 min
Thickly slice the mushrooms.
1.5 min
Julienne the red capsicum.
2.5 min
Chop the parsley.
3.5 min
Salt one of the pans of boiling water and add the fettucini (cook for approx. 10 minutes).
4.0 min
Add the butter to the pan and melt.
4.5 min
Add the portobello and button mushrooms and cook until soft.
7.0 min
Add the red capsicum.
8.0 min
Stir in the flour.
8.5 min
Add the stock in gradually and bring to the boil, then reduce the heat and simmer.
12.0 min
Add the peas to the mushroom mixture.
13.0 min
Add the cream to the pan and stir through.
13.5 min
Season with salt and pepper.
14.0 min
Drain the pasta.
15.0 min
Distribute the pasta among serving bowls.
16.0 min
Serve the mushroom mixture atop the pasta and sprinkle with parsley.