Reviews
This dish is the epitome of comfort food; rich and creamy without being heavy....yummy!
- Bonnie J Wren, Washington

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Light sour cream and plenty of meaty mushrooms keep this creamy pasta on the light side.

 

Servings: Makes 4 servings.

Total: 35 mins

Rated:

 

 

Ingredients

8 ounces dried fettuccine

1 8-ounce carton light dairy sour cream

2 tablespoons all-purpose flour

3/4 cup water

1 vegetable bouillon cube, crumbled

1/4 teaspoon black pepper

2 medium onions, cut into thin wedges

2 tablespoons butter or margarine

4-1/2 cups (about 12 ounces) sliced mushrooms (such as shiitake [stems removed], button, and/or crimini)

1 clove garlic, minced

Snipped fresh chives

 

Directions

1. Cook fettuccine according to package directions. Drain; keep warm. In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside.

2. In a large skillet cook onions in hot butter about 5 minutes or until onions are tender, stirring frequently. Stir in mushrooms and garlic. Cook and stir about 5 minutes more or until vegetables are tender. Remove mushroom mixture from skillet and add to drained pasta; keep warm.

3. Wipe out skillet. Stir the sour cream mixture into the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over the pasta and mushroom mixture, stirring gently to coat. To serve, sprinkle with chives. Makes 4 servings.

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