141.4…Creamy Mushroom Fettuccine

Cooking Light strikes again. And with another winning recipe. 

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If you can't tell, I love pasta. If there's a creamy sauce, even better. This recipe for Creamy Mushroom Fettuccine satisfies those cravings without all the calories and fat. 

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Creamy Mushroom Fettuccine (Serves 4)

Recipe adapted from Cooking Light, November 2013


  • 9 ounces  fettuccine
  • 1 tablespoon extra-virgin olive oil 
  • 1/2 cup chopped onion 
  • 8 ounces presliced cremini mushrooms
  • garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white wine 
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup half-and-half
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/4 cup chopped fresh parsley

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

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I served the pasta with chicken and broccoli and it was an excellent, satisfying meal. 

Breakfast this morning was scrambled egg beaters with goat cheese, zucchini and green onions. 

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I dropped the kiddos off at school and came home to get ready for a charity event with some of my friends. 

After a bit of shopping, schmoozing and speeches, lunch was served.

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It was basically dry grilled chicken, avocado and some fruit on shredded iceberg lettuce. I'm not really sure anyone liked it. :(

When dessert arrived, we were all excited. Look how beautiful the display was:

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I was so excited to eat something tasty.

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They weren't good either. Wah. Oh well, you win some, you lose some. 

Red or white sauce on your pasta?

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  1. I prefer a tomato vodka sauce with lots of crushed red pepper! My husband isn't a fan of red sauce anymore, so his pasta is usually just butter and Parmesan cheese!


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