Deliciously creamy and flavorful, yet still low in fat, this Creamy Portobello Alfredo comes together in a breeze for a date night dinner.
Next to lasagna, Alfredo is my next, ultimate, hands down favorite dish of all time. With all its creamy, cheesy, full of fat goodness, Alfredo has a spot on my top ten fave of all time meals. Plain Alfredo, chicken, seafood, veggie; it doesn’t matter the accessory to the sauce. I will eat them all equally and then lick the plate when I’m finished.
I crave good Alfredo. Honestly. With every fiber of my being I crave its creamy goodness over delicious pasta topped with even more Parmesan cheese. Unfortunately, it’s not a luxury that I can eat as often as I’d like.
I know. I hear you. All things in moderation. That’s the problem. I’m from the clean plate club so I have a skewed idea of the “moderation” part. Even after tracking and monitoring for several years; my brain just doesn’t communicate the “that’s enough food for you” effectively.
I love food and want to eat ALL THE THINGS!
So, to say that I’ve been on a quest to make a low fat yet still creamy and delicious Alfredo sauce is the understatement of the decade. I think have finally reached my goal. With this dish. Because it is da bomb! Raise da roof! Sorry, that commercial just cracks me up. I’ve been saying raise the roof ever since it started airing and usually manage to crack myself up.
Honestly. Just LOOK at that Creamy Portobello Alfredo!!
How the sauce is clinging to the mushrooms and the pasta. Glistening there just daring you NOT to eat it. You can’t resist. You won’t want to resist! Trust me on this one. I couldn’t resist and can’t wait to make it again!!
Why, yes, those are sage leaves, thank you for asking!! How perceptive of you, my dear readers. You see, what had happened was… *giggles*
Sorry. Inside joke.
I purchased these gorgeous sage leaves and thought I’d make a saltimbocca. Well, that didn’t happen. What DID happen was I chopped it up and sautéed it with the mushrooms. Yes, I know. I usually use thyme with my mushrooms, but I really did want to changes things up a minute and added in the sage. It’s a very subtle flavor, but it’s there. And the leaves look gorgeous on top of the pasta and mushrooms, don’t they?
One of these days I’ll do that neat twisty pasta thingy, but not this time. This time, I was starving and wanted to eat as soon as possible. Besides, I’d been tasting it all up until now to make sure the flavors were exactly as I wanted them, so I knew it would taste amazing. This added to the hunger part wanting me to hurry up and photograph this dish so we could eat.
Grab a fork. Have a bite!
It’s almost impossible to resist that creamy goodness just resting on those mushrooms and that pasta. You can even see the little flecks of sage throughout the sauce, too. Imagine those bursts of unexpected flavor in your mouth as your noshing away.
And, you can eat with mostly excited glee at this being a pretty low fat and relatively healthy meal. There still needs to be some regular Parmesan in the mix or else it will not have that flavor that you’re expecting in this dish. But it’s cut with some low fat cheese and fat free half and half. That stuff is DA BOMB! Raise the roof!!
- 8 ounces fettuccine
- 2 cups sliced portobello mushrooms
- 1 cup fat free milk
- 1/2 cup fat free half and half
- 2 ounces fat free cream cheese
- 1/2 teaspoon minced garlic
- 1/4 cup reduced fat Parmesan
- 1/4 cup Parmesan
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Bring a pot of water to a boil. Add the pasta, stir, and lightly boil until al dente; about 12 to 15 minutes.
- While the pasta cooks, heat a large skillet coated with cooking spray over medium-high heat and saute the mushrooms until tender and they release their juices. Add the garlic and cook until fragrant.
- Pour the milk and cream into the pan and reduce heat to a simmer. Whisk in the cream cheese and cook until slightly thickened.
- Stir in both Parmesan cheeses, the salt, and the pepper and continue to simmer until the cheese is melted.
- Once the pasta is cooked, drain it and toss with the pasta sauce. Allow to sit a few minutes to allow the pasta to absorb some of the sauce and it’s flavor. Serve with a tossed salad and Italian garlic bread.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 419Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 1044mgCarbohydrates 57gFiber 4gSugar 15gProtein 27g
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