Creamy fettucine with mushroom sauce
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- Prep Time5 min
- Total Time5 min
- Makes2 to 3 servings
Ingredients
1/2 454-g pkg fettuccine pasta
2 tsp butter
250-g pkg sliced button mushrooms, about 2 cups
284-mL can undiluted half-fat celery or Cream of Mushroom soup
1/3 cup water
1/4 cup light sour cream
3 tbsp light creamy Caesar salad dressing
1 1/2 tsp dried sage leaves
1/4 tsp ground nutmeg
3 tbsp chopped fresh parsley, or chives (optional)
Instructions
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, melt butter in a large saucepan set over medium-high heat. Add mushrooms. Stir often until lightly browned, 3 to 5 minutes. Add soup and water. Stir or whisk often until sauce is fairly smooth and bubbly, about 2 minutes.
Reduce heat to medium, then stir in sour cream, caesar dressing, sage and nutmeg. If sauce is done before noodles are cooked, cover and remove from heat. When noodles are cooked, drain well and immediately toss with sauce to coat. Sprinkle with parsley. Spoon into bowls. Wonderful with a spinach-and-tomato salad.
Nutrition (per serving)
Calories 446, Protein 13.8g, Carbohydrates 69.7g, Fat 12.4g, Fibre 4.7g, Sodium 1032mg.
This alfredo-like pasta toss delivers all the sinful creaminess of the original, but with less calories and guilt. Light sour cream, a can of half-fat cream of mushroom soup and a few spoonfuls of caesar dressing make a wonderfully rich sauce in just minutes.
