1/4 KG TO CUPS RECIPES

Name: Super Fast Mushroom Alfredo Recipe by Tasty
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 3 cups baby bella mushroom, (option to use frozen mushrooms); 1 lb dried fettuccine pasta; 2 tablespoons garlic, minced; 6 cups Swanson® Vegetable Broth, divided; 1 can Campbell’s® Cream of Mushroom Soup, divided; ½ teaspoon garlic powder; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper, plus more for garnish; 2 cups grated parmesan cheese; ¼ cup fresh parsley, plus more for garnish

More about "1/4 kg to cups recipes"

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY

Super Fast Mushroom Alfredo Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell’s® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley

Provided by Campbell's

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
3 cups baby bella mushroom, (option to use frozen mushrooms)
1 lb dried fettuccine pasta
2 tablespoons garlic, minced
6 cups Swanson® Vegetable Broth, divided
1 can Campbell’s® Cream of Mushroom Soup, divided
½ teaspoon garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper, plus more for garnish
2 cups grated parmesan cheese
¼ cup fresh parsley, plus more for garnish

Steps:

Preheat the oven to 400°F (200°C).
In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3–5 minutes. Remove the pan from the heat.
In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell’s® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
Bake for 20–25 minutes, until pasta has slightly softened and sauce has thickened.
Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell’s® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20–25 minutes, or until pasta is tender and the sauce is thick and smooth.
Remove from the oven and stir in the parsley and some of the crispy mushrooms.
Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
Enjoy!

Nutrition Facts : Calories 1323 calories, CarbohydrateContent 114 grams, FatContent 81 grams, FiberContent 3 grams, ProteinContent 23 grams, SugarContent 18 grams

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0.1 kg = 0.4 cup: 2.1 kg = 8.4 cups: 4.1 kg = 16.4 cups: 7 kg = 28 cups: 0.2 kg = 0.8 cup: 2.2 kg = 8.8 cups: 4.2 kg = 16.8 cups: 8 kg = 32 cups: 0.3 kg = 1.2 cup: 2.3 kg = 9.2 cups: 4.3 kg = 17.2 cups: 9 kg = 36 cups: 0.4 kg = 1.6 cup: 2.4 kg = 9.6 cups: 4.4 kg = 17.6 cups: 10 kg = 40 cups: 0.5 kg = 2 cups: 2.5 kg = 10 cups: 4.5 kg = 18 cups: 11 kg = 44 cups: 0.6 kg = 2.4 cups: 2.6 kg = 10.4 cups: 4.6 kg
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