Creamy Mushroom Alfredo Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta mixed with sautéed mushrooms in a creamy Alfredo sauce made with white wine and three cheeses, then baked until bubbly. This rich, meatless casserole is comfort food that impresses vegetarians and non-vegetarians alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 400 g (14 oz) penne or another type of short pasta
- 2 tablespoon olive oil
- 1 large onion, finely chopped
- 30 g (1 ounce) dried porcini mushrooms, rehydrated in hot water for at least 30 minutes
- 300 g (10 oz) chestnut mushrooms (can replace with Forestiere or Portobello)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves of garlic, minced
- 100 ml (1/2 cup) white wine
- 120 ml (1/2 cup) vegetarian stock (or mushroom stock)
- 250 ml (1 cup) double (heavy) cream
- 75 g (2.5 oz) grated Parmesan
- 60 g (2 oz) mozzarella cheese, grated
- 60 g (2 oz) mature cheddar, grated
- 1/2 bunch parsley, optional
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 578mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 499mg
- Calcium
- 224mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.