Creamy fettucine with mushroom sauce

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5 min


2 to 3 servings

* PLUS Cooking time: 8 minutes


  • 1/2 454-g pkg fettuccine pasta
  • 2 tsp butter
  • 250-g pkg sliced button mushrooms , about 2 cups
  • 284-mL can undiluted half-fat celery or Cream of Mushroom soup
  • 1/3 cup water
  • 1/4 cup light sour cream
  • 3 tbsp light creamy Caesar salad dressing
  • 1 1/2 tsp dried sage leaves
  • 1/4 tsp ground nutmeg
  • 3 tbsp chopped fresh parsley , or chives (optional)


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, melt butter in a large saucepan set over medium-high heat. Add mushrooms. Stir often until lightly browned, 3 to 5 minutes. Add soup and water. Stir or whisk often until sauce is fairly smooth and bubbly, about 2 minutes.
  • Reduce heat to medium, then stir in sour cream, caesar dressing, sage and nutmeg. If sauce is done before noodles are cooked, cover and remove from heat. When noodles are cooked, drain well and immediately toss with sauce to coat. Sprinkle with parsley. Spoon into bowls. Wonderful with a spinach-and-tomato salad.

Nutrition (per serving)

  • Calories
  • 446,
  • Protein
  • 13.8 g,
  • Carbohydrates
  • 69.7 g,
  • Fat
  • 12.4 g,
  • Fibre
  • 4.7 g,
  • Sodium
  • 1032 mg.

This alfredo-like pasta toss delivers all the sinful creaminess of the original, but with less calories and guilt. Light sour cream, a can of half-fat cream of mushroom soup and a few spoonfuls of caesar dressing make a wonderfully rich sauce in just minutes.