Thursday, March 24, 2011

Tri-colored Fettuccine Mushroom "Alfredo"

Alright, so I saw this recipe on the back of a box of vegetable enriched pasta. It was just weird enough to try out my own version, especially since I was in a super hurry to whip up dinner for the Grahams before a yoga class last night.

1 pkg veggie fettuccine
1 Tbsp butter
1 Tbsp olive oil
1-2 garlic cloves
10 oz sliced mushrooms
1 pkg neuftchatel cheese, cubed
2 cups milk
Parmesan cheese
Parsley*

Cook pasta according to directions. Meanwhile, melt the butter and olive oil in a large skilled and add the garlic until fragrant. Toss in the mushrooms and cook those until they begin to brown. Remove from pan. Add cream cheese and milk to the pan and whisk until smooth and hot. Add the mushrooms back in and toss in pasta, parm and parsley. The sauce gets thicker as it cools a bit.

This is a serious way to cheat, but it was not bad. G2 loved it. And for Graham, it was really just slightly glorified mac and cheese, so of course it was a winner in his book. This is definitely quick and easy, and any veggies (broccoli, peas, asparagus) could be added to spruce it up a bit.

*The cool thing about this parsley? It came back from last year. In full force. There is also some oregano and rosemary cropping up out there. I'm excited for vegetable garden round 2! Just a few more weeks until last frost...


**The box of pasta tells me that there is serving of veggies in each serving and of course it counts as a grain. Cream cheese really doesn't offer much in the way of nutrients, but the milk boosted the calcium. Mushrooms are for sure an excellent source of Vitamin D, not that we even need it with all the sunshine we've been getting. We even had the pleasure of dining alfresco!


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