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Fettuccine With Cream Sauce And Vegetables Recipe Video
|Corn/Frozen corn||2 Can (20 oz)|
|Mushrooms||2 Can (20 oz) (Or You Can Use Fresh Mushrooms)|
|Cooking oil||1 Tablespoon|
|Heavy cream||2 Cup (32 tbs) (Cooking Variety)|
|Milk||1 Cup (16 tbs) (Depends On How Thick Or Thin You Want It.)|
|Mozzarella cheese||1 Cup (16 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 6159 Calories from Fat 2316
% Daily Value*
Total Fat 263 g405.4%
Saturated Fat 136.6 g683.2%
Trans Fat 0 g
Cholesterol 774.6 mg
Sodium 1636.5 mg68.2%
Total Carbohydrates 796 g265.4%
Dietary Fiber 63.3 g253.3%
Sugars 42.6 g
Protein 171 g341.3%
Vitamin A 186.2% Vitamin C 25%
Calcium 123.2% Iron 151.3%
*Based on a 2000 Calorie diet
In a pan, sauté the canned corn with little oil for few minutes. Add the canned mushrooms, sauté a little bit too.
In another pan, cook the milk, adding the cream gradually and stirring constantly until it thickens to your liking. Add the mozzarella cheese. Stir to make the sauce homogenized.
In the meantime, cook your pasta and drain. Place in a deep pot.
Add the sautéed vegetables to it and stir. Cook for few minutes. Add the cream sauce and stir while cooking for few minutes. Place in the serving dish and serve hot.