You won't believe how creamy this mushroom pasta is -- and there's no heavy cream to be found.

•     16 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

Preparation

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.