Mushroom Alfredo
Who doesn’t like pasta alfredo? This is pasta alfredo with a little less guilt…I use whole grain pasta, lots of mushrooms, peas and just enough cream to make it taste like alfredo. Make this once and your family will keep on requesting it! (Adapted from Everyday Food)
  • CourseMain Course
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Ingredients
  • 1lb Whole grain fusilli or other whole grain pasta
  • 2TBS Butter
  • 3 Shallots, smallthinly sliced
  • 3Cloves Garlicminced
  • 1lb Shitake mushroomsstemmed and thinly sliced
  • 1lb Crimini mushroomssliced thin
  • 2TBS Fresh thyme
  • 1/2Cup White wine, drysuch as Sauvignon Blanc
  • 3/4Cup Heavy cream
  • 1Cup Frozen peas
  • salt and pepper to taste
  • Grated Parmesanfor serving
Instructions
  1. Cook pasta according to instructions and set aside.
  2. Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes.
  3. Add shitake and cremini mushrooms and thyme and cook until mushrooms have released their juices and are tender, about 2 minutes.
  4. Add wine and cook until liquid is reduced by half, about 2 minutes.
  5. Reduce heat to low, stir in cream and frozen peas, and cook until warmed (do not let boil). Season with salt and pepper.
  6. Add pasta to skillet and toss to combine.
  7. Top with Parmesan.