Creamy Mushroom Pasta

Good morning! It’s is hot, sweaty, and humid. My hair is already looking like an afro. 
This creamy mushroom pasta recipe is inspired by Bethenny’s recipe but of course I had to make some changes to make it my own.
This recipe is light, hearty and very filling.
Creamy Mushroom Pasta
1/2 cup of whole wheat pasta (I used shells)
1 cup of baby bella mushrooms, sliced
1/4 cup of fat free sour cream
2 tbsp of olive oil
2 tbsp of chicken or vegetable broth
3-4 fresh basil leaves, chopped
1 tsp salt 
1 tsp pepper
1 tsp garlic powder
1/3 cup of Parmesan cheese
Boil the pasta in salted boiling water until tender. In a large non stick skillet saute the mushrooms in 2 tbsp of olive oil until tender and brown. Add the sour cream, broth, seasonings and stir until the sour cream is melted. Add the pasta to the sauce and 1 tbsp of pasta water and mix well until the pasta is evenly coated with the sauce. Top with parmesan cheese and fresh basil.
 I don’t know what could be better than curling up on your couch and feasting on this creamy dreamy pasta yet there is not cream to be found!
 Have a great day!

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