Creamy Mushroom Sherry Pasta


8 oz. fettucine
8 oz. small mushrooms
3/4 cup HOLLAND HOUSE Sherry Cooking Wine
1/2 tsp. salt
2 cloves garlic, minced
3/4 cup fat free sour cream
1/2 cup julienned carrots
3 Tbsp. grated Parmesan


Cook fettucine according to package directions. Rinse well and drain; set aside.

Clean mushrooms and cut into halves. Combine mushrooms, sherry, salt and garlic in the pot used for the pasta. Cook, uncovered, on medium-high 7 to 8 minutes. Lower heat; stir in sour cream, carrots and cheese. Stir in fettucine and heat through. Serve immediately garnished with chopped parsley, if desired. 

Makes 3 to 4 servings.


Per serving (3): 400 calories, 17g protein, 75g carb, 3g fat (1.5g sat. fat), 10mg chol, 780mg sodium, 4g fiber

Creamy Mushroom Sherry Pasta
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