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Mushroom and Asparagus Fettuccine

Mushroom and Asparagus Fettuccine

Nutrition Facts
  • cal. (kcal) 416
Mushroom and Asparagus Fettuccine
  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 69


  • 8 ounces dried fettuccine or linguine
  • 8 ounces asparagus, trimmed and cut into 1-1/2-inch pieces
  • 3 cups sliced fresh shiitake or crimini mushrooms
  • 1 medium leek, thinly sliced, or 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/3 cup mushroom broth or vegetable broth
  • 1/4 cup half-and-half or light cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup chopped plum tomatoes
  • 1 tablespoon finely shredded fresh basil
  • 1 tablespoon finely shredded fresh oregano
  • 1/4 cup pine nuts, toasted
  • Finely shredded Parmesan cheese (optional)


  1. Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
  2. Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
  3. Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 416 cal., 12 g total fat (3 g sat. fat), 6 mg chol., 193 mg sodium, 69 g carb. (6 g fiber, 5 g sugars), 15 g pro.