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Skinny Creamy Fettuccine Alfredo

Heidi Davison
This skinny Fettuccine Alfredo is a much lighter version of the heavy original. The sauteed mushrooms and onions give it a delicious flavor.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Entree
Cuisine Italian
Servings 4
Calories 323 kcal


  • 9 oz package fettuccine noodles prepared according to package instructions
  • 1 Tbsp olive oil
  • 1/2 cup diced onion
  • 12 oz chopped mushrooms washed and destemmed
  • 2 minced garlic cloves
  • 3/4 tsp Kosher salt divided
  • 1/4 tsp ground black pepper divided
  • 1/4 cup white wine such as Reisling
  • 1/2 cup half and half
  • 1/4 cup Parmesan cheese


  • Make fettuccine according to package directions.
  • Heat oil in large saute pan over medium to high heat.
  • Saute the onions, garlic, mushrooms, 1/4 tsp salt, and 1/8 tsp pepper.
  • Saute for 10 minutes or until the mushrooms are dark brown and the liquid comes out.
  • Add the wine; cook for 2 minutes or until the liquid evaporates. Remove from heat.
  • Add the pasta, remaining salt and pepper, half and half, and parmesan.
  • Toss to combine over medium to low heat, 1 minute.
  • Sprinkle with fresh parsley and serve warm.


Recipe adapted from Cooking Light