Wednesday, November 10, 2010

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

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

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.


  1. Yup! Making that this Sunday for sure.

  2. This looks DELICIOUS! Can't wait to try it. Thanks!

    Also, I too know who Bethenny is. :)

  3. This sounds great! I love Bethenny, I don't know why I haven't tried any of her recipes yet!

  4. thank you for this recipe i make it often!

  5. Can look at my blog and see nutritional facts of healthy, low fat food at grocery stores.