Mushroom Alfredo Pasta - Healthful Style

cooking
Written By Judy Doherty, MPS, PCII

Mushrooms, cream, time, and noodles make a super yummy dinner any night of the week.

  • 1 tsp olive oil

  • 2 cups sliced mushrooms

  • 1/2 cup chopped onion

  • 2 cloves garlic

  • 1 tsp thyme

  • 1 pinch black pepper

  • 1 cup chicken broth

  • 1 tsp corn starch

  • 1/2 cup evaporate milk

  • 8 ounces angel hair pasta (cooked according to package directions)

  • 1 sprig thyme (for garnish optional)

  1. Cook the pasta according to the package direcitons. Drain in colander and reserve.

  2. Meanwhile, make the sauce. Heat the olive oil in a large dutch oven skillet. Saute the mushrooms, stirring just a few times. Add the onions and garlic. Keep cooking for a few more minutes. Add the thyme and black pepper.

  3. Stir the cornstarch into the broth. Pour over the mushrooms. Bring to a boil. Add the evaporated milk. Bring back to a boil.

  4. Serve the mushroom sauce over the pasta. You can garnish the dish with a fresh sprig of thyme.

Angel hair pasta cooks quickly but you can also use spaghetti

Entree, Dinner

American

pasta

Nutrition

Serving: 1bowl, about 1.5 cups | Calories: 295kcal | Carbohydrates: 51g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 59mg | Potassium: 467mg | Fiber: 3g | Sugar: 7g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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