Photo of Fettuccine alfredo with mushrooms by WW

Fettuccine alfredo with mushrooms

2
2
2
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
An incredibly rich and delicious side to pair with roast chicken, fish, or other meals, this recipe features Skinny Pasta Fettuccine in a creamy Parmesan sauce. Shiitake mushrooms give the dish its deep, earthy, wild mushroom flavor, but the pasta can also be made with classic button mushrooms, criminis or portobellos for a milder sauce. Or, break out the gourmet wild mushroom varieties such as porcinis or chanterelles; this rich dish can handle them! In this recipe, shallots replace the garlic often used in Italian cooking. You'll love the mellow kick shallots provide. Like garlic, they sharpen or accentuate a recipe's flavors, without giving off the bite garlic sometimes does. This pasta can stand on its own as a main dish, too, served alongside a green salad with a bright vinaigrette.

Ingredients

Skinny Pasta Konjac noodles, fettuccine shape (WW endorsed)

1 bag(s)

Cooking spray

5 spray(s)

Uncooked shallot(s)

1 large, minced

Fresh shiitake mushroom

1½ cup(s), caps, sliced

Kosher salt

½ tsp

Black pepper

¼ tsp

Rosemary

½ tsp, minced

Fat free chicken broth

2 Tbsp

WW Reduced-fat whipped cream cheese spread

1 Tbsp

Grated Parmesan cheese

1 Tbsp

Chives

1 Tbsp, chopped

Instructions

  1. Rinse Skinny Pasta Fettuccine well under hot water, drain well, and set aside
  2. Coat a medium nonstick sauté pan with cooking spray and heat over medium heat.
  3. Add shallot, shiitakes, salt, pepper, and rosemary and cook, stirring frequently for 10 minutes or until shallot and shiitakes are softened.
  4. Add chicken broth and cream cheese to pan and stir to combine.
  5. Toss in Skinny Pasta Fettuccine and stir to coat with sauce.
  6. Stir in Parmesan and serve garnished with chives.

Notes

YIELD 1 ½ CUPS SERVES 2 (¾ CUP PER SERVING)