Directions:
- Place avocado on a plate and drizzle with lemon juice.
- Bring large pan of water to the boil and cook fettuccine according to directions on the packet.
- Meanwhile, heat the oil and stir-fry the onion for 1 minute over a medium heat. Add the mushrooms and garlic and continue cooking, stirring for 2 minutes.
- Reduce the heat to medium and place a lid on the pan. Cook for 5 minutes, stirring once or twice.
- Remove from heat and stir in the soy sauce and pepper.
- Toss the freshly cooked fettuccine with the pesto sauce, mushrooms and the avocado slices.
- Serve immediately with basil and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.78 Kcal (2415 kJ) | ||
| Calories from fat | 184.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 32% | |
|---|---|---|---|
| Cholesterol | 80.31mg | 27% | |
| Sodium | 289.02mg | 12% | |
| Potassium | 643.63mg | 14% | |
| Total Carbs | 84.22g | 28% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 18.68g | 37% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 4.2mg | 23% | |
| Calcium | 80.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 199.86 Kcal (837 kJ) | ||
| Calories from fat | 64.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 32% | |
|---|---|---|---|
| Cholesterol | 27.83mg | 27% | |
| Sodium | 100.15mg | 12% | |
| Potassium | 223.02mg | 14% | |
| Total Carbs | 29.18g | 28% | |
| Sugars | 2.32g | 27% | |
| Dietary Fiber | 3.53g | 41% | |
| Protein | 6.47g | 37% | |
| Vitamin C | 7.5mg | 36% | |
| Iron | 1.4mg | 23% | |
| Calcium | 27.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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