Creamy Mushroom One-Pan Pasta
Prep Time
10mins
Time to Table
23mins
Servings
4
Ingredients
- 2 tablespoons butter
- 4 teaspoons minced garlic
- 8 ounces sliced baby portabella mushrooms
- salt and pepper to taste
- 8 ounces dried fettuccini
- 3 1/2 cups vegetable broth
- 1 cup Daisy Cottage Cheese, blended
- 1 teaspoon freshly grate parmesan cheese
Ingredients
- 2 tablespoons butter
- 4 teaspoons minced garlic
- 8 ounces sliced baby portabella mushrooms
- salt and pepper to taste
- 8 ounces dried fettuccini
- 3 1/2 cups vegetable broth
- 1 cup Daisy Cottage Cheese, blended
- 1 teaspoon freshly grate parmesan cheese
Directions
- Add butter and garlic to deep pan. Sauté 1 minute over medium heat. Add mushrooms, salt, and pepper. Continue to sauté until mushrooms have softened, browned, and moisture has evaporated.
- Add dry fettuccini and broth. Stir to combine and cover. Turn heat up to medium-high and allow broth to boil. Stir pasta, replace lid, and turn heat down to medium-low. Simmer 12-14 minutes, stirring occasionally (there will be a little liquid left). Remove from heat.
- Add blended cottage cheese and stir to combine. Add parmesan and stir until melted.
- Calories:336
- Cholesterol:26
- Dietary Fiber:
- Protein:
- Sodium:1020
- Total Carbohydrates:50
- Total Fats:10