Creamy Alfredo and Mushroom Pasta

I used an old CL recipe for the alfredo sauce (below), sauteed mushrooms and added them and Smart Taste Pasta by ronzoni (extra fiber and calcium), put in baking dish and baked with some asiago cheese on top and drizzled a teeny little bit of truffle oil on top with lots of cracked black pepper. It was yum! Such good comfort food.

Cooking Light Pasta with Alfredo Sauce

1 Tbsp butter

2 small cloves garlic, minced

1 Tbsp flour

1 1/3 C skim milk

2 T low fat cream cheese

1 C grated parmesan cheese

salt and cracked black pepper to taste.

2 C uncooked pasta (I used Smart Taste corkscrews)

Boil pasta according to directions, drain, set aside. Melt butter over med. Cook garlic for about 1 minute and add flour and whisk, cook until slightly browned (about a minute or so). Add milk slowly, keep whisking constantly and cook about 8 minutes (until thickened). Add cream cheese and whisk to melt, cook 2 minutes. Add Parmesan cheese and whisk until melted. Turn off heat. Taste and add salt and pepper. Pour over pasta.

Sauteed Mushrooms

1 container baby bella sliced mushrooms

1 T olive oil

1 clove garlic

1/4 C dry sherry

lots of pepper and a little bit of salt (couple of shakes)

cook garlic over med in olive oil for about a minute and add mushrooms, stir and add sherry, salt and pepper. stir occasionally and cook until all liquid is gone. Take off heat and set aside.

Preheat oven to 350 degrees. Put pasta and alfredo sauce in casserole dish and mix in some of the mushrooms. Sprinkle more mushrooms over top and sprinkle some shredded asiago cheese over top. Cracked black pepper and cover and bake for about 10-15 minutes. Once you dish it out drizzle a teensy little bit of truffle oil over top and mix in. When I say teeny, like a drop or two. Otherwise it can overwhelm your dish.