Skinny Mushroom Fettucine Alfredo

About This Recipe:

Fettuccine Alfredo is undeniably delicious and decadent. However, I was quite shocked to find out how it is usually made in restaurants. It basically calls for a cup of butter, a cup of heavy cream, and a cup of cheese… which sadly does not fit into my normal diet. But a few nifty substitutes takes this Alfredo sauce from a special occasion treat to a meal you could regularly make at home. I promise that this is a really satisfying fake out recipe, so give it a shot!

Enjoy!

Ingredients (4 Servings)

-12 oz baby bella mushrooms, sliced
-14 oz fettuccine
-1 tbl butter
-4 garlic cloves, minced
-2 tbls flour
-2 cups chicken (or vegetable) broth
-1 cup skim milk
-1/3 cup grated parmesan
-2 tbls parsley, finely chopped
-Olive oil
-Salt and pepper

Instructions (30 minutes) 

1. In a pot or Dutch oven, heat up a tbl of olive oil over medium heat. Sauté the mushrooms until they are browned and fully cooked (about 5- 6 minutes.) Transfer the mushrooms to a bowl and season with salt and pepper.
2. Melt the butter in the pot and then cook the garlic for 1 minute. Sprinkle in the flour and stir for another minute.
3. Pour in the chicken broth and whisk thoroughly to remove the lumps. Then pour in the milk and continue whisking. Simmer for 10 minutes on low heat to thicken. Then add in the grated parmesan and whisk again. 
4. While the sauce simmers, cook the fettuccine in another pot.
5. Once the pasta is done cooking, add the fettuccine to the finished sauce. If the sauce is too thick, add a few spoonfuls of the pasta water to thin it out. Season with salt and pepper, and sprinkle the parsley on top.


2 thoughts on “Skinny Mushroom Fettucine Alfredo

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