If you haven’t noticed by now, I love pasta. Especially creamy pasta…with caramelized onions and mushrooms. I mean I could eat this meal every day that ends in Y. I do not so much love the calories though. This dish is nice and creamy, but saves on the calories by using light cream and low-fat almond milk. But have no fear, this pasta is absolutely delicious and just as creamy as the full-fat version.
- 3 small-medium onions, sliced
- 8 oz mushrooms
- 2-3 C spinach
- 1 lb Italian sausage (or your choice of meat or no meat)
- 8 oz GF Fettuccini (or GF pasta of your choice)
- 2/3 C light cream
- 1/3 C almond milk (or low fat dairy milk)
- 1 C Parmesan cheese
First, caramelize onions in olive oil, then stir in mushrooms and spinach. Add salt and pepper to taste.
While onions and mushrooms are cooking, cook sausage until browned and cooked through. Drain off fat, then add to skillet with onions/mushrooms/spinach.
Cook pasta according to package directions.
While pasta is cooking, stir cream, milk, and cheese into veggie/sausage skillet. Let simmer for about 5 minutes. When pasta is cooked through, drain and combine with creamy veggie/sausage mixture.
Serve as is or with additional Parmesan on top. Then pour yourself a glass of vino and enjoy this delightful dish!