RECIPE

Creamy Sun-dried Tomato and Mushroom Fettuccine

sun-dried-tomato-and-mushroom-pasta

Servings: 4

Ingredients:

  • 1 package Profile Fettuccine
  • ½ lb. ground turkey or beef
  • 4 tsp. olive oil
  • ½ tsp. soy sauce
  • 8oz. sliced baby bellas (portabella mushrooms)
  • 8oz. sliced mushrooms
  • 2 cups spinach, packed
  • 3 garlic cloves, minced
  • 4oz. sundried 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

Directions

  1. In a large skillet, brown the ground turkey or beef over medium heat. Set aside.
  2. 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 sundried tomatoes and spinach and continue to simmer.
  3. 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.
  4. Cook Profile Fettuccine according to package directions.
  5. In large bowl, combine pasta, sauce and meat. Top with fresh basil and chili flakes if desired.

Profile Exchange per serving: 4oz. very lean protein, 1 starch, 2 cups vegetables, 1 fat

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