“Guiltless” Fettuccine Alfredo with Sautéed Mushrooms & Broccoli

Name: “Guiltless” Fettuccine Alfredo with Sautéed Mushrooms & Broccoli
Yield: 1 serving
Ingredients: 3 oz. light cream cheese; 2 c. low fat milk; 1 c. grated Parmesan cheese; 1 tsp. salt; 1 tbsp. butter; 2-3 tbsp. flour; 1 tbsp. extra virgin olive oil; 4-5 cloves minced garlic; 8 oz. sliced baby portabella mushrooms; 1 head fresh or 1 package frozen broccoli florets; 1 box of fettuccine; black pepper

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Course
Main Course, Dinner, Others
Cuisine
Vegetarian

“Guiltless” Fettuccine Alfredo with Sautéed Mushrooms & Broccoli

Iris Warren

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Ingredients

3 oz. light cream cheese
2 c. low fat milk I used 1%
1 c. grated Parmesan cheese
1 tsp. salt
1 tbsp. butter
2-3 tbsp. flour
1 tbsp. extra virgin olive oil
4-5 cloves minced garlic
8 oz. sliced baby portabella mushrooms
1 head fresh or 1 package frozen broccoli florets
1 box of fettuccine
black pepper to taste

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Notes

**A couple of notes: The sauce definitely needed pepper, but I did not want to compromise the color of the Alfredo, so we added it to our plates. If I had some ground white pepper on hand, I would have added that to the sauce as I was making it. Also, I doubled this recipe and that seemed to be just right for an entire box of pasta.