Light sour cream and plenty of meaty mushrooms keep this creamy pasta on the light side.
- Cook fettuccine according to package directions. Drain; keep warm. In a small bowl stir together the sour cream and flour. Stir in the water, bouillon, and pepper. Set aside.
- In a large skillet cook onions in hot butter about 5 minutes or until onions are tender, stirring frequently. Stir in mushrooms and garlic. Cook and stir about 5 minutes more or until vegetables are tender. Remove mushroom mixture from skillet and add to drained pasta; keep warm.
- Wipe out skillet. Stir the sour cream mixture into the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour the sour cream mixture over the pasta and mushroom mixture, stirring gently to coat. To serve, sprinkle with chives. Makes 4 servings.
Nutrition Facts (Mushroom Stroganoff)
- Per serving:
- 459 kcal cal.,
- 12 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 35 mg chol.,
- 355 mg sodium,
- 76 g carb.,
- 6 g fiber,
- 7 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet