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!