Saturday, May 2, 2015
Lighter Fettuccine Alfredo with Sauteed Portabella Mushrooms
I think that I have mentioned before that I was a pretty picky eater as a child (sorry mom!!). I didn't even like some of the foods that normal picky kids only want to eat - like pizza and soda. There was a pretty long 'there is no way on earth you can even get me to try that' list and mushrooms were right up at the top. Over the years I eventually expanded my horizons and discovered that most of my dislikes were actually delicious. Mushrooms took a lot longer than most foods and there are still particulars about how they are consumed, but I have to say, they are fantastic in this pasta dish. Seriously, I can't believe I just wrote the word mushrooms and fantastic in the same sentence? It's funny how things change.
This dinner is fairly quick and very simple. Just a little bit of chopping, one pot, one pan, some cheese grating and you are in business. For a cream style sauce this is a bit lighter than a normal alfredo, but it is still pasta and there is still cream, so I am not going to rank it very high on the healthy dinner list. I will, however, put it high up on the easy and delicious list. This would be perfect meal for meatless monday or any time you are in the mood for a creamy, cheesy pasta! And p.s. if you are like my former self and don't like mushrooms, substitute any vegetable or even add some chicken instead. I hope that you enjoy!
Lighter Fettuccine Alfredo with Sauteed
12 oz Fettuccine noodles
1/2 small onion, diced finely
2 cloves of garlic, minced
1 1/2 cups chicken stock
1/3 cup heavy cream
1 cup grated Parmesan cheese, plus more for serving
1/4 cup reserved pasta water
Salt & Pepper, to taste
2 tbsp olive oil, divided
1 tbsp butter
7-8 baby Portabella mushrooms, sliced
Bring a large pot of salted water to a boil. Preheat a large skillet with high sides over medium high heat and add 1 tablespoon of olive oil and the butter. When the butter has melted, add the sliced mushrooms and saute for 5-8 minutes until cooked through and starting to get lightly browned. Season with salt and pepper, remove from the pan and set aside while you make the sauce. In the same pan, add the remaining tablespoon of olive oil. When the oil is heated through, add the onions and cook for 2-3 minutes until soft and translucent. Add the garlic and cook for one more minute. Add 1/2 cup of the chicken stock (you could use dry white wine here instead if you like cooking with wine) and simmer over medium heat for about 5 minutes or until the liquid has reduced by half. Add the remaining stock and the cream and continue to simmer until the sauce begins to reduce and coats the back of the spoon. Boil your noodles according to package instructions and reserve 1/4 cup of the pasta water before draining the noodles. Add the parmesan cheese to sauce and stir through until melted. Season with salt and pepper to taste and then stir in the cooked noodles and reserved water. The water will help thin the sauce slightly and adhere to the noodles really well. Add your mushrooms back into the pasta and stir to combine everything. Serve with additional parmesan cheese, if desired.
Inspired by Simply Scratch