Fettuccine with Mushroom and Ricotta Cream Sauce

Fettuccine with Mushroom and Ricotta Cream Sauce (Nightshade-Free Recipe Analysis)

A quick and easy, meatless meal that's perfect for harried weeknights.

Full recipe at www.christinascucina.com

Serving

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Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

823g

Ingredients

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8 oz oyster, crimini, or your choice of fresh mushrooms, sliced

8 oz (227g) Mushrooms, Oyster, Raw

227g
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2 tbsp olive oil

2 tbsp (27g) Oil, Olive, Salad Or Cooking

27g
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8 oz egg fettuccine (you can use non-egg pasta, but for this dish, I recommend egg)

8 oz (227g) Egg Fettuccine Pasta

227g

Ingredients

DURUM WHEAT SEMOLINA, NEWLY LAID EGGS (PASTEURIZED) 28.27%.

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1 1/4 cups (10 oz) good quality ricotta

10 oz (283g) Cheese, Ricotta, Whole Milk

283g
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1/4 cup (2 oz) fresh whipping cream

2 oz (57g) Cream, Fluid, Light Whipping

57g
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1/4 tsp Kosher or sea salt

0.25 tsp (1.2g) Kosher Sea Salt

1.2g

Ingredients

KOSHER SEA SALT.

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1/4 tsp freshly ground black or white pepper for the sauce, and to finish the dish

0.25 tsp (0.7g) Ground Black Pepper

0.7g

Ingredients

BLACK PEPPER.

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