Brown Eyed Baker · by Michelle Lettrich★ 4.4 (32)
Creamy Mushroom-Fontina Pasta
NUTRITION · PER SERVING45M COOK
CAL 37%·PRO 57%
CARBS 63G34% OF CAL
6G FIBER49G OTHER8G TOTAL SUGAR
FAT 42G51% OF CAL
25G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta in a creamy fontina sauce loaded with sautéed mushrooms and shallots. Luxurious and rich, it's an elegant vegetarian main ready in under an hour.
mainitalianpasta🍳 skilletvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 ounces dried wide pasta (I used mafalda)
- ½ cup unsalted butter (divided)
- 20 ounces cremini mushrooms (sliced)
- ½ cup finely chopped shallots (about 2 large shallots)
- ⅓ cup dry white wine
- 1 teaspoon salt
- 8 ounces Fontina cheese (diced small)
- ½ cup chopped parsley
- Salt and freshly ground pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 37%·PRO 57%
CARBS 63G34% OF CAL
6G FIBER49G OTHER8G TOTAL SUGAR
FAT 42G51% OF CAL
25G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1244mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 691mg
- Calcium
- 343mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.