Creamy mushroom and spinach fettuccine

This deliciously creamy mushroom and spinach fettuccine is the perfect dinner to enjoy during those cold winter months.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

400g fresh fettuccine

spray oil

1 onion, thinly sliced

2 cloves garlic, crushed

400g mushrooms, thinly sliced

½ cup reduced-fat sour cream

4 cups baby spinach

1 ¼ cups frozen peas

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Instructions

Stay Awake

1 Cook pasta in a large saucepan following packet directions. Drain. Return to pan.

2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. Cook onion and garlic, stirring, for 5 minutes until softened. Add mushrooms. Cook, stirring, for 5-7 minutes until most liquid has evaporated.

3 Add sour cream, spinach and peas to pan. Stir over a low heat until warmed through. Add sauce to pasta and toss to coat.

Variations

Make it gluten free: Use gluten-free fettuccine and sour cream.

HFG tip

Fibre is the ideal weight-loss nutrient – it helps keep you full for minimum kilojoules. With 9g fibre on every plate, this dinner has around one-third of your daily fibre requirement. Mushrooms provide great flavour for a kilojoule bargain.

Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 19 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 4 g

Dietary fibre 9 g

Sodium 330 mg

Calcium 110 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.