Creamy Mushroom Pasta Recipe

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.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Boil water in a large pot and add salt.

Cook fettuccine pasta according to package instructions until al dente, covering the pot to boil faster.

Once cooked, remove the pasta from the water and set aside.

Melt butter in a skillet and mix in olive oil to prevent burning.

Add sliced baby bella mushrooms to the skillet and sprinkle with salt, stirring until soft, about 2 minutes.

Mix Knorr Cream of Mushroom Soup with water until smooth, then pour into the skillet with the mushrooms.

Add minced rosemary to the sauce and bring to a boil, stirring occasionally until it thickens.

Add heavy whipping cream to the sauce, stirring to combine, and let it cook briefly.

Drizzle in truffle oil and add ground black pepper, stirring to incorporate.

Add grated parmesan cheese to the sauce, stirring until melted and creamy, tasting for seasoning.

Combine the cooked fettuccine with the sauce, ensuring the pasta is well coated.

Garnish with minced parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens