Monday, January 14, 2013

Meatless Monday: Skinny Pasta Alfredo with Mushrooms and Spinach

It's Meatless Monday!  Meatless Monday is an international campaign which encourages people not to eat meat on Mondays, in an effort to to improve their health and the health of the planet.  For more information on Meatless Monday go here:

You may or may not agree with the concept of Meatless Monday... however, I believe in the campaign and try not to eat meat on Mondays.  Here is a recipe you could use for a Meatless Monday dinner... or you could add some grilled chicken and eat it any night of the week!

Also, did you know you can make creamy, cheesy Alfredo sauce using Greek yogurt?!  No heavy cream, no butter... just olive oil and plain Greek Yogurt.  This skinny version of Alfredo sauce is much healthier than the original full-fat version, but tastes just as good!

Skinny Pasta Alfredo with Mushrooms and Spinach
based on a recipe by

2 cups fresh baby spinach
8 ounces fresh mushrooms, sliced
8 ounces fettuccine, ravioli, tortellini, or linguine, etc. (I used a Spinach and Kale Ravioli)
3 tablespoons extra virgin olive oil
2 teaspoons crushed garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/2 cup plain non fat Greek yogurt
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

In a pot of boiling, salted water, cook the pasta according to package directions. 

While pasta is cooking, heat 1 tbsp. olive oil in a medium saucepan over medium heat. Add sliced mushrooms, season with salt and pepper. Cook until mushrooms turn golden brown, about 4 min.  Then add baby spinach and cook until spinach is wilted. 

Transfer cooked mushrooms and spinach from pan onto a paper towel to drain, then set aside. When pasta is done cooking, drain and set aside.

Using medium saucepan, heat 2 tbsp. olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add the cooked spinach and mushrooms to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan and red pepper flakes, if desired.

I think you could use this skinny Alfredo sauce with just about any combination of pasta and veggies!  I love a comforting, warm big bowl of pasta... so yummy.

Embrace Meatless Monday!


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