Low Fat Creamy Mushroom Pasta
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
1Ž2 cup low fat sour cream
1/2 cup vegetable broth
1 tsp salt
1 tsp pepper
1 1/2 tsp truffle oil
1/2 cup fresh parsley
1/3 cup parmesan cheese
Bring pasta water to a boil, seasoned with salt.
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*
With tongs, remove pasta from water and add to pan and toss thoroughly.
Add butter, low-fat sour cream, and vegetable broth, remaining olive oil, salt, pepper and truffle oil. Again, toss thoroughly.
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.