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Mushroom and Asparagus Fettuccine

Fitness Magazine
  • minutes
  • Serves 4

INGREDIENTS

1

trimmed and cut into 2-inch pieces 8 ounces asparagus

1 tbsp

Basil, fresh

3 cloves

Garlic

1

Leek, medium

1 tbsp

Oregano, fresh

1 cup

Plum tomatoes

3 cups

Shiitake or crimini mushrooms, fresh

1/3 cup

Mushroom broth or vegetable broth

8 oz

Fettuccine or linguine, dried

1/8 tsp

Black pepper

1/4 tsp

Salt

1 tbsp

Olive oil

1/4 cup

Pine nuts, toasted

1/4 cup

Half-and-half or light cream

1

Parmesan cheese