Mushroom Pepper Pasta with Feta Goat Cheese Sauce

Tori Avey
15Ingredients
950Calories
25Minutes

Ingredients

  • 2 tablespoons grapeseed oil (plus more if needed for mushrooms)
  • 16 ounces baby bella mushrooms (sliced)
  • salt
  • 2 bell peppers (large, cut into strips)
  • 1/4 cup water
  • 16 ounces fettuccine pasta (or your favorite variety of pasta)
  • 2 cups milk
  • 2 tablespoons butter
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon crushed garlic
  • 11 ounces soft goat cheese (I use chèvre)
  • 4 ounces crumbled feta
  • 1/4 teaspoon cayenne
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley (chopped, for garnish)
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NutritionView more

950Calories
Sodium39%DV940mg
Fat62%DV40g
Protein86%DV44g
Carbs35%DV105g
Fiber24%DV6g

PER SERVING *

Calories950Calories from Fat360
% DAILY VALUE*
Total Fat40g62%
Saturated Fat22g110%
Trans Fat
Cholesterol90mg30%
Sodium940mg39%
Potassium1190mg34%
Protein44g86%
Calories from Fat360
% DAILY VALUE*
Total Carbohydrate105g35%
Dietary Fiber6g24%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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