Recipe: Whole-wheat fettuccine with mushroom ragu

Food
Whole Wheat Fettuccine With Mushroom Ragu

Whole Wheat Fettuccine With Mushroom Ragu

This decadent dish is deceivingly low in calories, but packed with fiber. Pair this with a well-rounded salad to complete the meal.

Tip: Use a nonstick pan when cooking mushrooms. Because they’re like little sponges, they will soak up any oil you would use to sauté them.

  • 1Boil Water

    Bring large pot of water to boil over high heat to cook pasta.

  • 2Prepare portobello mushrooms

    Clean portobello mushrooms: Remove and discard stems from each mushroom. Then, using spoon, scrape black gills from underside of each mushroom and discard gills. Cut each portobello mushroom in half; thinly slice each half.

  • 3Cook mushrooms

    In large nonstick pan over high heat, add portobello mushroom slices. Stirring constantly, cook until portobello mushrooms are softened, 4 to 5 minutes. Reduce heat to medium-high and add in sliced white mushrooms. Stirring occasionally, cook until white mushrooms are also soft, 10 to 12 minutes.

  • 4Cook pasta

    Meanwhile, add pasta to boiling water. Cook for amount of time package directions indicate for al dente. Reserve ½ cup pasta water for later use and drain pasta in colander.

  • 5Add ingredients to mushrooms

    When mushrooms are softened, reduce heat to low and stir in cream cheese, sour cream, 1 teaspoon fresh thyme, salt, and pepper. Stir and let cook 1 to 2 minutes until cream cheese is melted. Stir in reserved pasta water and remove from heat.

  • 6Serve

    Add cooked pasta into the sauce and use tongs to combine. Divide into 4 portions, garnishing each portion with Parmesan cheese and remaining fresh thyme. Serve.

Ingredients

Nutrition Facts

Makes four servings
  • Name Value
  • Grams per serving 347
  • Calories 450
  • Carbohydrates 75
  • Protein 27g
  • Fat 9g
  • Saturated Fat 3.5g
  • Sodium 540mg
  • Fiber 10g

Recipe courtesy of Mindful by Sodexo

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