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

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Level: Easy

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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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Angela on 8.15.2013

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

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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.

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Misja Tanner on 11.15.2012

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

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