Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Turkey Noodle Bake
Alfredo with Prosciutto, Almonds, and Balsamic Honey Chicken
Mushroom Pea Fettuccine
Add to Calendar
Add as Favorite
 
 
 
 
 
30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
chicken stock
pecorino cheese
heavy cream
gluten-free
(?)
Has gluten from:
fettuccine (dry)
chicken stock
kid friendly
has meat
(?)
Has meat from:
chicken stock
has pasta
(?)
Has pasta from:
fettuccine (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
fettuccine (dry)
pecorino cheese
heavy cream
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
fettuccine (dry)
pecorino cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
4
leaves
 
1
lb
 
1
package
8 ounces.
 
1
cup
 
1
cup
 
1
clove
grated.
 
3
cups
grated.
 
2
cups
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
PREPARING THE PASTA
1.
Cook the pasta according to the directions on the package.
2.
Drain and set aside once done.
PREPARING THE MUSHROOM AND PEAS
3.
In a large pan, add the olive oil over medium heat.
4.
Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
5.
Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper.
6.
Add the cooked pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
7.
Add the garlic to the pan and toss, then add the cheese and heavy cream.
8.
Stir to coat everything, then cover and reduce the heat to low.
9.
Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
TO SERVE
10.
Plate a heaping scoop of pasta onto a plate.
11.
Top each portion with a fried sage leaf and serve immediately.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Soy Free!
 
A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
4.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free chicken stock for chicken stock.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 2475
Protein 49.9 g
Carbohydrates 184 g
Iron 0 mg
Fiber 26.9 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.