Creamy ham, tomato and mushroom fettuccine

Creamy ham, tomato and mushroom fettuccine

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Creamy ham, tomato and mushroom fettuccine

The ingredient of Creamy ham, tomato and mushroom fettuccine

  1. 375g fettuccine
  2. 1 tablespoon olive oil
  3. 2 garlic cloves, overwhelmed
  4. 150g boneless ham, sliced
  5. 200g button mushrooms, sliced
  6. half of cup (125ml) white wine
  7. 400g can chopped tomatoes
  8. Sea salt & freshly ground pepper
  9. 1 cup (250ml) thickened cream
  10. 1 cup (60g) finely grated parmesan
  11. three/4 cup sparkling continental parsley leaves, chopped

The instruction how to make Creamy ham, tomato and mushroom fettuccine

  1. Cook the fettuccine in a big saucepan of gently salted boiling water in line with packet instructions. Drain and return to the pan.
  2. Meanwhile, warmth the oil in a massive non-stick frying pan over a medium-high warmness. Add the garlic, ham and mushrooms, and cook for three-4 mins till soft. Pour inside the white wine, and cook dinner until reduces through half. Add the tomatoes and produce to the boil. Simmer for four-five minutes. Season with salt and pepper.
  3. Add the cream and half the parmesan, and prepare dinner for three-4 mins or until thickens barely. Add to the pasta with the parsley and toss to combine. Serve right now with final parmesan.

Nutritions of Creamy ham, tomato and mushroom fettuccine

fatContent: 759.542 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 71 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent: 99 milligrams cholesterol

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