Diethood · by Katerina Petrovska★ 5.0 (1)
Leek and Mushroom Pasta
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 35%
CARBS 57G55% OF CAL
6G FIBER46G OTHER6G TOTAL SUGAR
FAT 15G33% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed with sautéed leeks, mushrooms, corn, and garlic in a buttery sauce with feta and herbs. A light, vegetarian weeknight dinner.
mainamericanpasta🍳 skilletvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces fettuccine pasta
- 2 tablespoons butter
- 2 leeks (white and green parts only, sliced into thin rounds)
- ¼ teaspoon salt
- 8 ounces white button mushrooms (wiped clean and roughly chopped)
- 1 cup corn ((you can use canned corn, frozen corn, corn off the cob, etc...))
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- salt and freshly ground black pepper (to taste)
- drizzle of olive oil
- 1 cup crumbled feta cheese
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 35%
CARBS 57G55% OF CAL
6G FIBER46G OTHER6G TOTAL SUGAR
FAT 15G33% OF CAL
6G SAT10G 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
- 15m
- Cook
- 20m
- Sodium
- 794mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 230mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 794MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.