“Guiltless” Fettuccine Alfredo with Sautéed Mushrooms & Broccoli

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