Creamy Mushroom and Almond Pasta
20 mins (prep 10, cooking 10)
15 ingredients
4 servings
As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, , sure hit the spot. The author notes this is a recipe she adapted from volume 38 of Donna Hay magazine. Both the dish & the blog are worth checking out. I am posting so I misplace neither. Can be made really vegetarian with vegetable stock in place of the beef stock. Serve with your favorite sauteed green or simple green salad for a full meal.

Categories:  <-30-mins , quick , time-to-make ,
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Serving Size (215.95 g)
Servings 4
Amount per Serving
Calories 330.17 Calories from Fat 95.4
% Daily Value *
Total Fat 10.6g 65.25%
Saturated Fat 2.91g 58.21%
Trans Fat 0.0g %
Cholesterol 11.83mg 15.77%
Sodium 803.61mg 133.94%
Total Carbohydrate 27.28g 36.37%
Dietary Fiber 0.58 g 9.32%
Sugars 2.58 g %
Protein 26.66g 213.3%
Vitamin A 89.38IU% Vitamin C 1.42mg%
Calcium 483.5mg% Iron 3.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
egg noodles, slivered almonds, light cream