Tuesday, November 30, 2010

Low Fat Creamy Mushroom Pasta

photo courtesy of Bethenny Frankel's website
Hello Bloggers! So happy to be able to contribute to the blog. I made this for dinner last night and it was scrumptious! You can substitute greek yogurt for the sour cream to make it even less fattening if you would like (I used sour cream). A cream sauce with no heavy cream!?! Yes please! It was great and is brought to you through Bethenny Frankel, health food chef and star of the Real Housewives of New York (my other source of procrastination)!


  • 6 oz box whole wheat fettuccini or linguine
  • 12 oz mushrooms (Use two or more different kinds. I buy the ready-made slice baby bella or crimini mushrooms or gourmet blend of mixed mushrooms)
  • 4 tbsp olive oil
  • 1 large shallot
  • 2 tbsp butter
  • ½ cup low fat sour cream
  • ½ cup vegetable broth
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ½ tsp truffle oil
  • ½ cup fresh parsley
  • 1/3 cup parmesan cheese

  1. Bring pasta water to a boil, seasoned with salt.
  2. In nonstick pan, over high heat spread out the mushrooms and the shallots with 2 tablespoons of oil. Sauté for approximately 5 minutes without touching or moving the mushrooms. Then flip them over and leave them sautéing for another 5 minutes. See below for tips on mushroom cooking*
  3. With tongs, remove pasta from water and add to pan and toss thoroughly.
  4. Add butter, low-fat sour cream, and vegetable broth, remaining olive oil, salt, pepper and truffle oil. Again, toss thoroughly.
  5. Top with parmesan to taste and sprinkle parsley on top.
*Don’t overcrowd the mushrooms in the pan; you don’t want them to get watery. The idea is to brown them. Do not add salt – add nothing. Salt makes them soggy and watery.

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