Porcini Fettucine Alfredo (Light version)
Porcini Fettuccine Aflredo is officially my major comfort food this autumn and definitely on top of my autumn recipe list, specially considering the fact that I absolutely crazy about porcini mushrooms. Since I figured there are already lots of restaurant-style fettuccine alfredo recipes in the internet, this time I have decided to go a little healthier and present a “lighter” version of Fettuccine Alfredo, made with light whipped cream cheese. No worries it is still very creamy, thick and full of flavor. However you can feel less guilty about eating a whole plate of this delicious pasta. I also recommend use olive oil instead of butter and whole wheat pasta instead of a regular one. Those small twists will make a big difference.
- dried porcini mushrooms - 3/4 cup
- boiling water - 1 cup
- whole wheat fettuccine - 12 oz
- garlic - 1 clove, finely chopped
- shallot - 1, finely chopped
- light whipped cream cheese - 8 oz
- heavy cream - 1/3 cup
- freshly grated Parmesan - 1/3 cup
- lemon zest - 1/2 teaspoon, optional
- parsley - 1/4 cup, finely chopped
- Combine 1 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft.
- Drain through a sieve over a bowl, reserving 1/4 cup of soaking liquid. Chop the mushrooms.
- Cook pasta al dente according to package directions, in generously salted water.
- Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté 30 seconds, stirring occasionally, until fragrant.
- Then add shallot and mushrooms; sauté 5 more minutes, stirring frequently.
- Add cream cheese and heavy cream, bring to a boil. Stir in salt, pepper, lemon zest (optional), Parmesan and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened.
- Add pasta, toss well to coat. Sprinkle with cheese and chives. Serve immediately.