Mushroom Fettuccini Bowl

Mushroom Fettuccini Bowl

Modify a popular Italian dish with healthier ingredients.

The key to cooking smart is all about making healthier choices. Substitute all high calorie ingredients with ingredients that are low-fat and contain less sugar.

Here is how to modify a popular Italian dish with low-calorie ingredients. Use whole wheat or gluten-free pasta to cut the calories and add vegetables to any pasta dish to satisfy hunger.

Ingredients

10 ounces Viviana brand gluten-free fettuccini pasta

1/2 cup of sliced mushrooms

1/4 cup of diced red onions

1 tablespoon of minced garlic

1/4 cup of parsley (finely chopped)

1 bay leaf

1 teaspoon of ground or minced basil

1 teaspoon of oregano

1/2 teaspoon of celery salt

1 tablespoon of black pepper

1 teaspoon of kosher salt

3/4 cup of skim or almond milk

1/2 cup of spring water

1/2 cup of extra virgin olive oil

1/2 cup of shredded Pecorino Romano cheese

5 Laughing Cow Cheese brand wedges (Creamy Swiss Light)

Directions:

1. Cook pasta according to package directions.

2. Stir in 1/4 cup of extra virgin olive oil, oregano, and celery salt to pasta.

3. Place cooked pasta to the side.

4. In another sauce pan, simmer almond or skim milk on medium heat for one minute.

5. Add laughing cow cheese wedges and stir with spatula until cheese is completely melted.

6. Add water, chopped basil, bay leaf, one teaspoon of black pepper and stir.

7. Stir in the Pecorino cheese with the cheese sauce on low heat and set to the side to cool.

8. Preheat a frying on medium heat and add 1/4 cup of olive oil.

9. Stir in mushrooms, red onions, garlic, kosher salt, parsley flakes, and oregano.

10. Stir fry ingredients until mushrooms and onions cook down and begin to caramelize.

11. Cover frying pan with stir fry ingredients and remove from heat surface.

12. Let contents in frying pan sweat for approximately five minutes.

13. Preheat cheese sauce on low heat, stir in mushroom and onion ingredients.

(Note: If sauce appears to thicken add more skim milk to cheese blend).

14. Preheat pasta noodles that were set to the side.

15. Serve pasta in medium size bowls; top with cheese sauce and garnish with left over black pepper.

Additional Tips:Use spinach, carrots or other vegetables with this recipe. Feel free to use other brands of gluten-free pasta. Viviana’s brand of pastas are gluten-free and low-calorie. Visit VivianaFoods.com to learn more.