(Org. pub 8/26/17)
Linguine, mushrooms and aromatic rosemary are quite delicious in this variation of fettuccine Alfredo. It’s not diet food though, but rather one of those special treats to make on occasion. Then again, you could omit the butter and use olive oil only. You could also use low-fat milk or milk substitute in place of the half and half. That would make it quite a bit healthier.
Rosemary is one of my favorite herbs. Flavorful and aromatic, rosemary has many health benefits including giving the immune system a boost and improving digestion.
This recipe is from my upcoming book, Sustenance & Harmony.
2 tablespoons olive oil
2 tablespoons butter
¼ to ½ cup chopped onion
2 sprigs fresh rosemary, chopped (about a teaspoon or two)
1 cup sliced or chopped cremini mushrooms
1 tablespoon cornstarch
1 ½cups half and half
1 cup grated cheese blend, like Parmesan, Romano, or sharp white cheddar
8 to 10 ounces dry linguine
Salt and pepper to taste
- Cook the pasta according to package directions. While the pasta is cooking you can prepare the sauce.
- Add the olive oil and butter to a medium-sized saucepan. Place over medium heat. When the butter is melted, add the onion and rosemary. Sauté for about 5 minutes.
- Add in the mushrooms and sauté for another 5 minutes. Quickly stir in the cornstarch. Gradually incorporate the half and half, stirring constantly. After all is incorporated, toss in the cheese and blend the mixture well until the cheese is melted. Turn the heat to low and simmer for about 5 to 10 minutes, stirring occasionally, until the sauce thickens.
- When the pasta is done and the water has been drained, toss with the sauce. Serve immediately.
Makes 4 to 6 serving
[I originally posted this when I was a brand new blogger and didn’t have too many followers yet. So I though I would do an update since it’s a really yummy recipe.]