Creamy Sans-fredo Pasta
Too quick, too easy, and almost too delicious! You'll never reach for fatty, jarred Alfredo sauce again. It's the fresh ingredients that make this pasta dish a healthy hit!
You'll Heed:
1 pint mushrooms, sliced & pre-washed (white or portobello)
4 oz any short whole wheat pasta
1/2 cup part-skim ricotta cheese
1/4 cup parmesan cheese
1 clove garlic, crushed
1/2 tsp dried oregano
salt + pepper
olive oil
Here's How:
1. Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta.
2. Meanwhile heat 1/2 tbsp olive in a large skillet over medium-high heat. Add the mushrooms, garlic and oregano, and cook until golden brown. Season with salt and pepper.
3. When the pasta is al dente, use a slotted spoon to transfer it to the pan. Add the ricotta cheese and about 1/4-1/3 cup of the pasta water (enough so that it smooths out). Stir together until combined, then add the parmesan cheese.
1 pint mushrooms, sliced & pre-washed (white or portobello)
4 oz any short whole wheat pasta
1/2 cup part-skim ricotta cheese
1/4 cup parmesan cheese
1 clove garlic, crushed
1/2 tsp dried oregano
salt + pepper
olive oil
Here's How:
1. Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta.
2. Meanwhile heat 1/2 tbsp olive in a large skillet over medium-high heat. Add the mushrooms, garlic and oregano, and cook until golden brown. Season with salt and pepper.
3. When the pasta is al dente, use a slotted spoon to transfer it to the pan. Add the ricotta cheese and about 1/4-1/3 cup of the pasta water (enough so that it smooths out). Stir together until combined, then add the parmesan cheese.
