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Mushroom Alfredo (Light)

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A lighter take on classic Mushroom Alfredo, using less cream and butter while maintaining rich, savory flavors from sautéed mushrooms and garlic.

Ingredients

Scale
  • 8 oz fettuccine or pasta of choice
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (button or cremini)
  • 1 tbsp all-purpose flour
  • 1 cup low-fat milk
  • 1/2 cup low-sodium vegetable broth
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/4 tsp nutmeg (optional)
  • Chopped parsley for garnish

Instructions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Add mushrooms and cook for 6-8 minutes until they release moisture and turn golden brown.
  4. Sprinkle flour over the mushrooms and stir to coat evenly.
  5. Gradually pour in the milk and broth, stirring constantly to prevent lumps.
  6. Bring to a gentle simmer and cook for 4-5 minutes until the sauce thickens slightly.
  7. Stir in Parmesan cheese, nutmeg (if using), and season with salt and pepper.
  8. Add the cooked pasta to the skillet and toss to coat with the sauce.
  9. Garnish with chopped parsley and serve warm.

Notes

  • Use whole wheat or gluten-free pasta for dietary preferences.
  • For a vegan version, substitute plant-based milk and omit cheese or use vegan cheese.
  • Add a splash of white wine for added depth of flavor.

Nutrition

Keywords: light mushroom alfredo, healthy pasta, low fat alfredo, vegetarian pasta

Find it online: https://recipesfoodeasy.com/mushroom-alfredo-light/