This is a lighter (meaning no cream, no butter, no egg yolks), yet still delicious version of a popular dish. It's creamy, tasty, and almost guilt-free. I took the 'lighter, healthier' description one step further and used brown rice pasta for this recipe. It made no difference to the taste or texture, and while my family did notice the slightly darker colour of the noodles, they would have never guessed the reason for it. Brown rice is gluten-free and higher in fiber than regular pasta, so when I can easily substitute it in a recipe, it makes me happy to eat a healthier alternative.
You can add different vegetables to this as well - I would love to try it with eggplant or squash next time - and make it a meal-in-one!
You can add different vegetables to this as well - I would love to try it with eggplant or squash next time - and make it a meal-in-one!
Light Fettuccine Alfredo (or as it's known in Italy, Pasta in bianca - my sister adds the words alla funghi to elicit ewws from her family)
recipe appeared in July 23rd edition of the Family First magazine
oil, for sauteeing
1 large onion, diced
1 box fresh mushrooms or 1 can sliced mushrooms
2.5 tbl mushroom soup mix
1 cup milk
1 cup shredded cheese (I use mozzarella)
1 12-oz package fettuccine noodles, cooked and drained according to package instructions
In a large frying pan, saute the onion on med-high until golden. Add mushrooms and saute until they begin to shrink, about 10 minutes.
Sprinkle the soup mix on top and mix gently to combine.
Add milk and bring to a low boil.
Stir in the cheese and mix until melted.
If your frying pan is deep enough, you can place your noodles right in the mixture and stir until the pasta is well coated with the sauce. I prefer to put the noodles back in my pasta pot and pour the sauce over them. You can do whichever method you prefer.
If the mixture is too thick you can add more milk and heat gently.
Note: Serve immediately, or the consistency changes and the sauce becomes less smooth (as can be seen in the picture above). But even if that does happen, I guarantee you it will still be delicious!
Bon apetit!
recipe appeared in July 23rd edition of the Family First magazine
oil, for sauteeing
1 large onion, diced
1 box fresh mushrooms or 1 can sliced mushrooms
2.5 tbl mushroom soup mix
1 cup milk
1 cup shredded cheese (I use mozzarella)
1 12-oz package fettuccine noodles, cooked and drained according to package instructions
In a large frying pan, saute the onion on med-high until golden. Add mushrooms and saute until they begin to shrink, about 10 minutes.
Sprinkle the soup mix on top and mix gently to combine.
Add milk and bring to a low boil.
Stir in the cheese and mix until melted.
If your frying pan is deep enough, you can place your noodles right in the mixture and stir until the pasta is well coated with the sauce. I prefer to put the noodles back in my pasta pot and pour the sauce over them. You can do whichever method you prefer.
If the mixture is too thick you can add more milk and heat gently.
Note: Serve immediately, or the consistency changes and the sauce becomes less smooth (as can be seen in the picture above). But even if that does happen, I guarantee you it will still be delicious!
Bon apetit!