• 3 Ratings

Light sour cream and plenty of meaty mushrooms keep this creamy pasta on the light side.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

459 calories; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 35 mg cholesterol; 355 mg sodium. 428 mg potassium; 76 g carbohydrates; 6 g fiber; 7 g sugar; 14 g protein; 0 RE vitamin a; 632 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 129 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 3 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0