Low Fat Creamy Mushroom Pasta

I love Bethenny Frankel. If you are reading this and going "WHO!?" you clearly don't watch as much trashy reality TV as I do. I credit most of my 25 pound weight loss (and year of maintenance) to Bethenny and her book "Naturally Thin." I recently discovered her website and have been bookmarking some of her recipes. This one had me at hello. Low fat+creamy=happy.

I am a fan of pasta dishes that come together quickly. I'm also a fan of lighter meals that taste decadent. This came out excellent. I used too much pasta and not enough sour cream (I halved the recipe but I think I used too much pasta... I'm not good as estimating pasta quantities). Even with my slightly less creamy pasta it was still awesome. John and I both enjoyed it. Winner winner... mushroom dinner?! Sure. Why not.

Source: Adapted from Bethenny.com

1/2 box whole wheat fettuccini or linguine
6 mushrooms, sliced thin
2 tbsp olive oil
1/2 tsp. onion powder
1  tbsp butter
1/4 cup low fat sour cream
1/4 cup vegetable broth
1/2 tsp salt
1/2 tsp pepper
1/3 cup parmesan cheese


Directions:
Bring pasta water to a boil, seasoned with salt.


In nonstick pan, over high heat spread out the mushrooms and the onion powder with 1 tablespoons of oil. Sauté for approximately 5 minutes without touching or moving the mushrooms. Then flip them over and leave them sautéing for another 5 minutes. 


With tongs, remove pasta from water and add to pan and toss thoroughly.


Add butter, low-fat sour cream, and vegetable broth, remaining olive oil, salt, and pepper. Again, toss thoroughly.


Top with parmesan.