The Pioneer Woman Tasty Kitchen
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Creamy Mushroom Pasta

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Creamy mushroom pasta—with no heavy cream!

Ingredients

  • ½ pounds Pasta (can Use Whichever Kind You Like)
  • 2 Tablespoons Olive Oil
  • 7 ounces, weight Mushrooms, Sliced
  • ½ whole Medium White Onion, Diced
  • ⅓ cups Low Fat Sour Cream
  • ¼ cups Chicken Or Vegetable Broth
  • 2 Tablespoons White Wine
  • ¼ cups Parmesan Cheese, Grated
  • ½ teaspoons Salt, Or To Taste
  • ½ teaspoons Black Pepper, Or To Taste

Preparation

Boil a pot of water for the pasta. Season with the salt. Cook pasta until tender and drain.

In a nonstick pan, heat the olive oil on medium heat. Add the mushrooms and onions in an even layer. Cook for about 3 minutes. Flip the mushrooms over and cook for another 3 minutes.

Add in the pasta and toss with the mushrooms. Add in the sour cream, broth, white wine, Parmesan cheese, and the salt and pepper. Toss thoroughly until well-combined. Serve with additional grated Parmesan cheese on top.

Adapted from Bethenny Frankel.

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3 Reviews

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Avatar of Angela

Angela on 8.15.2013

This is very delicious. You won’t even know it’s low-fat.

Avatar of amsorenson

amsorenson on 2.5.2013

This recipe is a keeper! Great as is. We liked it with Italian sausage as well. Love the white sauce in this. Would be good with chicken or shrimp too.

Avatar of Misja Tanner

Misja Tanner on 11.15.2012

I made it with rice so it would be gluten free. Yummy!

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