HOW TO MAKE MUSHROOM PASTA ROTINI ALFREDO!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cook 8 oz rotini pasta according to package instructions, drain, and set aside.

If concerned about sticking, toss pasta with 1 teaspoon of cooking oil.

Wash and pat dry mushrooms, then set aside.

Heat cooking oil in a skillet and cook mushrooms until done, then remove and set aside.

Add minced garlic and chopped onion to the skillet on low heat, cooking for a couple of minutes.

Add chopped red bell pepper and cook for an additional 30 seconds.

Make room in the center of the skillet and add cream cheese and 2 cups of milk, heating to melt the cream cheese.

Once cream cheese is melted, stir in 1 cup of Parmesan cheese until melted and combined.

Season with 1 teaspoon of salt, a couple of dashes of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder, adjusting to taste.

Bring the sauce to a simmer, stirring to avoid large clumps of cream cheese.

Add cooked mushrooms back into the sauce and mix well.

Add the cooked rotini pasta to the sauce and mix until combined, warming for about 1-1.5 minutes.

Garnish with additional parsley flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens