Mushrooms add flavor and a meaty texture to this vegetarian pasta dinner. Evaporated fat-free milk makes a rich sauce that's lower in fat than the traditional recipe so you can feel good indulging in this creamy fettuccine recipe.

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.

  • Meanwhile, coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.

  • Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.

Nutrition Facts

1 serving
319 calories; protein 15g; carbohydrates 54g; dietary fiber 3g; sugars 8.5g; fat 8.3g; saturated fat 0.8g; cholesterol 0.6mg; vitamin a iu 1021.6IU; vitamin c 10.3mg; folate 80.8mcg; calcium 104.9mg; iron 4.2mg; magnesium 111mg; potassium 650.6mg; sodium 254.7mg.

3 starch, 1 1/2 vegetable, 1 fat