Creamy mushroom and spinach fettuccine

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 411cal

Kilojoules 1720kJ

Protein 19g

Total fat 9g

–Saturated fat 3g

Carbohydrates 60g

–Sugars 4g

Dietary fibre 9g

Sodium 330mg

Calcium 110mg

Iron 2.5mg

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.

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