Creamy Sun-dried Tomato and Mushroom Fettuccine
Try this delicious recipe using our own Profile Fettuccine. You will not regret it!
June 6, 2020
Comments Off on Creamy Sun-dried Tomato and Mushroom Fettuccine
Comments Off on Creamy Sun-dried Tomato and Mushroom Fettuccine
Creamy Sun-Dried Tomato and Mushroom Fettuccine
Ingredients
- 1 package Profile Fettuccine
- ½ lb. ground turkey or beef
- 4 tsp. olive oil
- ½ tsp. soy sauce
- 8 oz. sliced baby bellas portabella mushrooms
- 8 oz. sliced mushrooms
- 2 cups spinach packed
- 3 garlic cloves minced
- 4 oz. sun-dried tomatoes sliced
- 2 cups low sodium chicken or vegetable broth
- ½ cup unsweetened almond milk
- ¼ cup grated parmesan cheese
- 1 cup fresh basil packed, chopped
- 1 pinch chili flakes to taste
Instructions
- In a large skillet, brown the ground turkey or beef over medium heat. Set aside.
- In medium sauce pan, heat olive oil over medium-high heat. Add garlic, soy sauce and mushrooms and cook until soft. Once mushrooms have softened, add sliced sun-dried tomatoes and spinach and continue to simmer.
- Add 2 cups broth to simmering sauce pan. Continue to cook on medium heat until the sauce reduces. Add the milk and parmesan cheese and bring mixture to a boil. Continue to cook until the sauce is neither too think nor too thin. Add a handful of basil and a pinch of chili flakes and continue to cook on simmer.
- Cook Profile Fettuccine according to package directions.
- In large bowl, combine pasta, sauce and meat. Top with fresh basil and chili flakes if desired.
Notes
Profile Exchange per serving: 4oz. very lean protein, 2 cups vegetables, 1 fat
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