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Fettuccine Alfredo With Mushrooms

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If you really want to have a taste of typical Roman food then try Fettuccine Alfredo With Mushrooms. The original recipe of Fettuccine Alferdo is high in fat contents but this recipe uses nonfat ingredients to give an scrumptuous treat to calorie concious people also. So go and try it without any guilt!
Ingredients
  Fettuccine 8 Ounce
  Mushrooms 8 Ounce, sliced
  Sliced scallions 1⁄2 Cup (8 tbs)
  Defatted chicken stock 1 Cup (16 tbs)
  Non-fat sour cream 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Ground nutmeg 1 Pinch
  Salt To Taste
  Black pepper To Taste
  Grated parmesan cheese 2 Tablespoon
Directions

Cook the fettuccine in a large pot of boiling water for 10 to 12 minutes, or until just tender; drain well.
While the fettuccine is cooking, in a large no-stick frying pan over medium heat, saute the mushrooms and scallions for 1 minute.
Add the chicken stock; cover and cook for 5 minutes, or until the mushrooms are tender.
Uncover and cook for 2 to 3 minutes, or until the liquid is reduced by half.
Stir in the sour cream and lemon juice and continue cooking until the sauce is thick enough to coat the back of a spoon.
Add the fettuccine and toss to coat.
Stir in the nutmeg; add salt and pepper to taste.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta

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