Recipe: 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.


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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