Fettuccine tossed in a Mushroom Alfredo sauce served with some buttery garlic bread was a standard order growing up. Over time, these flavours became what you can identify as comfort food. A regular Mushroom Alfredo sauce is extremely fattening and basically empty calories. I came up with this healthier alternative that satisfies that woody, creamy craving and is less than 120 calories per portion. Spread it on tostadas, use it as a sandwich filling, toss some quinoa pasta with it, serve it as a dip with crackers or eat it as it is. It’s YUM.
250g Mushroom, finely chopped
30g Onions, finely chopped
2 pods Garlic, crushed
15ml Extra virgin Olive oil
Basil leaves, julienned
Lollo Rosso Lettuce
Hang the yoghurt in a muslin cloth for about 2 hours.
Heat the oil in a pan & add garlic.
Once the garlic has softened, add the onions.
Immediately after, add the mushrooms and sauté till you’re left with a duxelles.
Add the basil leaves, salt & pepper.
Once cool, add to the hung yoghurt and mix well.
Serve on lettuce cups, tostadas, in a bowl as a dip etc.