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!


Ingredients (4 Servings)
-12 oz baby bella mushrooms, sliced
-1 lb fettuccine
-2 tbls butter
-4 garlic cloves, minced
-2 tbls flour
-2 cups chicken 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 Dutch oven over medium heat, add 1 tbl of oil and sauté the mushrooms until they are fully cooked and golden brown (about 5- 6 minutes.) Season with salt and pepper and transfer to a bowl.
2. Melt the butter and then cook the garlic for 1-2 minutes. Stir in the flour and cook off for another minute.
3. Whisk in the chicken broth, milk, and parmesan, and bring to a boil. Simmer for 10 minutes on low heat to thicken.
4. While the sauce simmers, cook the fettuccine in another pot. Drain, and then add the fettuccine to the finished sauce. Season with salt and pepper, and sprinkle the parsley on top.

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