Fettuccine with Mushroom Alfredo
We do our best to be virtuous at the start of a new year. But it’s not as easy as just switching out all the cheese in your fridge for leafy greens. That’s why we’ve created a lighter version of a comforting pasta favorite. The base of our Alfredo sauce is sautéed mushrooms, which we puree with milk and Parmesan. The mushrooms thicken the sauce and boost the flavor of the whole dish. This way, you can have a salad, but eat some pasta too.
1 pound fettuccine
1 tablespoon olive oil
½ sweet onion, minced
2 garlic cloves, smashed
2 pints cremini mushrooms, thinly sliced, divided
Salt and freshly ground black pepper
1 cup milk
½ cup finely grated Parmesan cheese
1. In a large pot of salted boiling water, cook the pasta until al dente, 6 to 8 minutes (or according to the instructions on the package). Drain and reserve.
2. While the pasta cooks, heat the oil in a medium pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent, 4 to 5 minutes.
3. Add the mushrooms, then season with salt and pepper. Cook, stirring frequently, until the mushrooms are very soft and golden brown, 10 to 12 minutes more. Remove about a third of the mushroom mixture and reserve.
4. Add the milk and bring to a simmer. Use an immersion blender to puree the sauce until smooth (or transfer to a regular blender and puree until smooth). Stir in the Parmesan. Add the cooked pasta to the pot and toss to coat with the sauce.
5. To serve the pasta, transfer portions to plates and top with ¼ cup or so of the reserved sautéed mushroom mixture. Finish with more freshly ground black pepper. Serve immediately.