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Leek and Mushroom Fettuccine with Corn and Feta

Leek and Mushroom Fettuccine with Corn and Feta – If you’re looking for a super delicious, yet easy-to-make pasta recipe to add to your weekly recipe rotation, try this Leek and Mushroom Fettuccine Pasta Dinner! 

Leek and Mushroom Fettuccine with Corn and Feta | www.diethood.com | If you're looking for a super delicious, yet easy-to-make pasta recipe to add to your weekly recipe rotation, try this Leek and Mushroom Fettuccine Pasta Dinner!



Keeping in the spirit of putting feta on every.thing… Let’s make some fettuccine with leek and mushrooms, and sprinkle it with feta cheese!

However, and first, we need to discuss.

I live in Indiana, and if you need corn, this is where you will find it. Fields and fields of corn is all you see for miles and miles…
At this present time, there’s a Farm Stand with a ton of corn in each corner of this state. Within a 10 mile radius, I can take you to at least 6 of ’em.

A good week ago, I found myself standing in the kitchen, eating bread-crust smothered with Nutella and thinking about what to do with all the corn that I just bought from the corner’s farm-stand. Of course I threw most of the corn on the grill and enjoyed a deliciously juicy Grilled Corn with Herbed Butter, but still. That gets boring, and boring food is no good.

Leek and Mushroom Fettuccine with Corn and Feta | www.diethood.com | If you're looking for a super delicious, yet easy-to-make pasta recipe to add to your weekly recipe rotation, try this Leek and Mushroom Fettuccine Pasta Dinner!

So as I was sitting there stuffing my face at 6 in the morning, I decided to test the partnership that would involve corn, pasta and mushrooms. At 6 a.m.

My brain goes to all sorts of places when we decide to think about food. Literally, I can see the lights go on in my head, the disco balls turning, and my food-brain just getting out of control. In a good way, though! Not in a weird, she’s-lost-her-mind type of way.

I figured that if corn is easily combined with orzo, then it should be just as delicious with fettuccine. And it was. Hooray!
I know I’m not being completely revolutionary here – duh – buuuuuut this was damn good!

Leek and Mushroom Fettuccine with Corn and Feta | www.diethood.com | If you're looking for a super delicious, yet easy-to-make pasta recipe to add to your weekly recipe rotation, try this Leek and Mushroom Fettuccine Pasta Dinner!

I added all sort of goodies in here. However, the leek is the star. It definitely dominates. You can smell it, taste it, love it. It’s SO GOOD!

In trying to keep it light and meatless, I added a good dose of chopped mushrooms, and with just a sprinkle of feta, this pasta dish is now our new favorite.
Until the next pasta dish that I make, and THAT will also be our new favorite.

Leek and Mushroom Fettuccine with Corn and Feta | www.diethood.com | If you're looking for a super delicious, yet easy-to-make pasta recipe to add to your weekly recipe rotation, try this Leek and Mushroom Fettuccine Pasta Dinner!

If you’re looking for something easy, quick, but incredibly good, make this asap.

ENJOY!

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Leek and Mushroom Fettuccine with Corn and Feta
Prep Time
15 mins
Cook Time
20 mins
Total Time
40 mins
 
Light, quick and easy-to-make pasta recipe with leek, mushrooms, corn and feta cheese.
Servings: 4
Calories: 509 kcal
Ingredients
  • 8- ounces fettuccine pasta
  • 2 tablespoons butter
  • 2 leeks , white and green parts only, sliced into thin rounds
  • 1/8 teaspoon salt
  • 8- ounces white button mushrooms , wiped clean and roughly chopped
  • 1 cup corn (you can use canned corn, frozen corn, corn off the cob, etc...)
  • 2 garlic cloves , minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • salt and fresh ground pepper , to taste
  • 2 tablespoons olive oil
  • 1 cup crumbled feta cheese
Instructions
  1. Cook Fettuccine according to the directions on the package.
  2. In the meantime, heat butter in a large nonstick skillet.
  3. Add sliced leek, season with salt and cook until slightly tender, about 3 to 4 minutes.
  4. Add mushrooms and continue to cook for 4 minutes or until tender.
  5. Stir in corn, garlic, and seasonings; continue to cook for 5 minutes.
  6. Drain pasta and add it to the skillet.
  7. Add olive oil, toss to combine and continue to cook until heated through.
  8. Remove from heat.
  9. Sprinkle with feta cheese, toss and serve.
Recipe Notes

RECIPE SOURCE: DIETHOOD

WW SmartPoints: 17 

Nutrition Facts
Leek and Mushroom Fettuccine with Corn and Feta
Amount Per Serving
Calories 509 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 10g 50%
Cholesterol 96mg 32%
Sodium 567mg 24%
Potassium 519mg 15%
Total Carbohydrates 58g 19%
Dietary Fiber 4g 16%
Sugars 7g
Protein 17g 34%
Vitamin A 24.2%
Vitamin C 11.8%
Calcium 23.9%
Iron 16.5%
* Percent Daily Values are based on a 2000 calorie diet.

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13 Responses
  1. This is one tasty-looking pasta dish, holy moly! It’s the kind of food where I just want to overload my fork and stuff my mouth until it’s fun and chew, chew, savoring the flavors. Because it’s all good. Sorry for the weird comment, your pasta has moved me. 🙂

  2. Anything with mushrooms, pasta and corn calls my name! I haven’t had my breakfast and yet I see this pop up in my feed-now my stomach is growling pretty loud on my morning commute! haha

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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