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Mushroom Fettuccine Alfredo

This dish is lower in saturated fat (no butter!) and includes bright, fresh flavors and natural savory components like mushrooms and Parmesan cheese.
5 from 1 vote
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Course: Dinner, entree
Cuisine: Americana, Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 705kcal
Author: Ginger Hultin

Ingredients

  • 4 quarts water
  • 1/2 cup extra-virgin olive oil
  • 1 large lemon zested and juiced with seeds removed (divided)
  • 1 medium shallot, minced about 1/3 cup
  • 3/4 teaspoon salt
  • 1 teaspoon honey
  • 1 cup unsweetened plain soy or oat milk or low-fat dairy milk
  • 1 pound dried fettuccine
  • 3 ounces grated Parmigiano-Reggiano cheese about 3/4 cup
  • 3/4 teaspoon freshly ground black pepper
  • 4 leaves fresh basil

Instructions

  • Bring 4 quarts water to a boil in a large pot.
  • Heat the olive oil, lemon zest, shallots, and mushrooms in a large skillet over medium heat. Add the salt and honey and cook until the shallots are softened, about 5 minutes.
  • Whisk in the milk and let the sauce simmer for 2 minutes.
  • Cook the pasta in the boiling water as per the package instructions. Reserve a 1/2 cup of the cooking liquid and drain the noodles.
  • Add the lemon juice to the noodles, tossing them well to combine.
  • Add the cheese and 1/4 cup of the reserved cooking liquid to the skillet with the shallot-lemon sauce.
  • Add the cooked pasta and toss it gently until well coated. Add the remaining 1/4 cup of the reserved cooking liquid, if necessary, for consistency.
  • Divide the dish among 4 bowls and garnish each bowl generously with pepper and fresh basil.

Nutrition

Serving: 1.5cups | Calories: 705kcal | Carbohydrates: 77g | Protein: 21g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 15mg | Fiber: 5g
Tried this recipe?Mention @champagnenutrition