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A bowl of skinny creamy fettuccine Alfredo topped with mushrooms and herbs, served with broccoli for a healthy pasta meal.

Skinny Creamy Fettuccine Alfredo

A lightened-up creamy fettuccine Alfredo with sautéed mushrooms, onion and garlic, a splash of white wine, Parmesan and half-and-half instead of heavy cream. A 30-minute meatless dinner at about 323 calories a serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 9 oz fettuccine
  • 12 oz fresh mushrooms cleaned, de-stemmed, chopped large
  • 1/2 cup onion chopped
  • 2 cloves garlic chopped, or 1 Tbsp jarred
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt divided
  • freshly ground black pepper
  • 1/4 cup white wine such as riesling, or chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup half-and-half
  • parsley for serving

Method
 

  1. Cook the fettuccine according to the package and drain.
  2. Meanwhile, sauté the onion, garlic and mushrooms in the olive oil in a large skillet with 1/4 teaspoon salt and some pepper, about 10 minutes, until the mushrooms brown and release their liquid.
  3. Add the white wine and cook 2-4 minutes until mostly evaporated. Turn off the heat until the pasta is ready.
  4. Add the drained fettuccine to the skillet over medium-low heat and sprinkle on the Parmesan.
  5. Pour in the half-and-half and the remaining 1/2 teaspoon salt. Toss with tongs until every strand is coated. Serve sprinkled with parsley.

Notes

Add chicken for a heartier meal, or serve with a side of broccoli. Doubles easily for leftovers.