Healthy Cream & Mushroom Pasta

I love pasta and I was in the mood to cook it today. This is a delicious and healthy recipe I found and hope that you guys try it and enjoy…


    16 oz box whole wheat fettuccini or linguine
    12 oz baby portabella mushrooms (sliced)
    4 tbsp olive oil
    1 large shallot or you can use a regular onion (medium size)
    2 tbsp butter
    1/2 cup low fat sour cream
    1/2cup vegetable broth
    salt and black pepper to taste
    1 ½ tsp truffle oil
    1/2 cup fresh parsley (for garnish)
    1/3 cup parmesan cheese

    Bring pasta water to a boil, seasoned with salt. Cook for about 10 minutes. In nonstick pan, I used a Wok, 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. Dont add salt of anything to mushrooms. It makes them soggy and rubbery. You want it to brown and cook on one side before flipping them along with the shallots/onions. With tongs, remove pasta from water and add then to the shallots and mushrooms and toss thoroughly. Then 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



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