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Pasta dish with creamy sauce, mushrooms, refined carbohydrates, and moderate-high fat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Creamy mushroom fettuccine (280 g) has 510 calories. That works out to 182 calories per 100 g. It contains 59.9 g of carbs, 16.2 g of protein, 23 g of fat and 4.5 g of fiber. Its 39.2 µg of Selenium covers 71% of the Daily Value. Its glycemic index is 49 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 280 g
510
KCAL / 280G
Carbs
59.9g
· 22% DV
Protein
16.2g
· 32% DV
Fat
23g
· 29% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 13% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 510 kcal | |
| Total fat | 23 g | 29% |
| Saturated fat | 11.48 g | 57% |
| Trans fat | 0.34 g | |
| Sodium | 672 mg | 29% |
| Total carbohydrate | 59.9 g | 22% |
| Fiber | 4.5 g | 16% |
| Protein | 16.2 g | 32% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 280 g | 510 kcal |
| 1 ounce (mini) | 28 g | 51 kcal |
| 1 piece (small) | 90 g | 164 kcal |
| 100 g | 100 g | 182 kcal |
| 1 cup (medium) | 180 g | 328 kcal |
| 2 piece (medium) | 180 g | 328 kcal |
| 1 serving (small) | 220 g | 400 kcal |
| 1 serving (large) | 380 g | 692 kcal |
Calculated from 182 calories per 100 g.
Creamy mushroom fettuccine typically combines flat fettuccine noodles, sautéed mushrooms, cream, and often Parmesan, garlic, and butter. Recipes vary: some use a béchamel-style sauce or milk instead of cream, so the exact ingredients depend on how it is prepared.
You make creamy mushroom fettuccine by browning sliced mushrooms, adding cream and seasonings, then tossing the sauce with cooked fettuccine. Save a little pasta water before draining; stirring it in helps the sauce coat the ribbons smoothly.
Cremini or button mushrooms work well in creamy mushroom fettuccine, while shiitake or porcini add a deeper, more savory flavor. You can combine varieties, but cook them until their released liquid evaporates so the cream sauce does not become watery.
Keep creamy mushroom fettuccine sauce at a gentle simmer rather than a hard boil. Add the cream over low heat, and avoid adding cold cream directly to a very hot pan; gradual heating helps keep the sauce smooth.
Yes, dried mushrooms work in creamy mushroom fettuccine and bring a concentrated, earthy flavor. Soak them until tender, then strain the soaking liquid carefully to remove grit. Add a small amount of the strained liquid to the sauce for extra mushroom flavor.
Creamy mushroom fettuccine includes mushrooms as a main part of the dish, while classic fettuccine Alfredo is centered on pasta, butter, and Parmesan. Cream-based versions exist for both, but mushrooms give this dish a distinct, savory flavor and texture.
A crisp green salad or simply cooked green vegetables pair well with creamy mushroom fettuccine. Their freshness balances the rich sauce. If serving bread, choose a small portion, since the pasta itself is already filling.
Reheat creamy mushroom fettuccine in a pan over low heat with a splash of milk, cream, or water. Stir gently until hot throughout. For a microwave, cover the dish and heat in short bursts, mixing between them to warm it evenly.
You can freeze creamy mushroom fettuccine, but its cream sauce may separate or turn grainy after thawing. For better texture, freeze the cooked pasta and sauce separately when possible. Thaw in the refrigerator and reheat gently while stirring.
Yes, creamy mushroom fettuccine can be made without heavy cream by using milk thickened with a little flour, or a lighter cooking cream. Add the thickener gradually and simmer gently; this keeps the sauce creamy without relying on heavy cream.
Vitamins
B3
5.32mg · 33% DV
Biotin
8.4µg · 28% DV
B2
0.34mg · 26% DV
Vitamin A
218.4µg · 24% DV
Minerals
Selenium
39µg · 71% DV
Copper
0.34mg · 38% DV
Phosphorus
258mg · 37% DV
Manganese
0.78mg · 34% DV
Sodium
672mg · 29% DV
Potassium ⭐
414mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 510 calories in 1 serving (medium) (280 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Creamy mushroom fettuccine pairs broad, flat ribbons of fettuccine with a smooth cream sauce and sliced mushrooms. Fettuccine comes from Italy; this creamy mushroom version is a familiar adaptation served in restaurants and home kitchens around the world. The sauce coats the pasta richly, while the mushrooms bring a tender texture and earthy savouriness.
Serve it hot as a filling main course, perhaps with a crisp green salad to balance the richness. It is chiefly a carbohydrate-rich pasta dish, with a noticeable contribution from fat in the creamy sauce and less protein than many meat-centred mains. For a lighter plate, use a little less cream and add extra mushrooms or other vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
11.48g
MONOUNSATURATED
6.72g
POLYUNSATURATED
1.96g
Omega 6:3 ratio 15.8:1
Above the ideal 4:1 (15.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.