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Fettuccine with Chili-Mushroom Stroganoff Sauce Recipe

Fettuccine with Chili-Mushroom Stroganoff Sauce Recipe

8 servings

Shiitake mushrooms and dried ancho chilies are unique flavor additions to this pasta sauce. The chilies can be quite hot, so adjust amount according to your taste.



3 cups boiling water, divided

1-2 dried ancho chilies

1 package dried shiitake mushrooms

2 cups vegetable broth, divided

1 cup chopped onion

8 ounces white mushrooms, halved or quartered

2 tablespoons margarine or butter

1/4 cup all-purpose flour

1/2 teaspoon dried thyme leaves

1 cup reduced-fat sour cream

1 teaspoon Dijon mustard

Salt and pepper, to taste

16 ounces fettuccine, cooked, warm


Pour boiling water over ancho chilies and shiitake mushrooms in bowl. Let stand until softened, about 10 minutes. Drain chilies and mushrooms, reserving liquid. Slice mushrooms, discarding tough centers. Process chilies and 1 cup vegetable broth in blender or food processor until smooth. Saute onion, white and shiitake mushrooms in margarine in large skillet until wilted, about 5 minutes. Stir in flour, cook 1 minute. Stir in reserved liquid, chili mixture, remaining 1 cup broth, and thyme. Heat to boiling, reduce heat and simmer, covered until shiitake mushrooms are tender, 10 to 15 minutes. Simmer, uncovered, to desired sauce consistency about 5 minutes. Stir in sour cream and mustard, cook over low heat until hot, 2 to 3  minutes. Season to taste with salt and pepper. Serve with pasta.


Per Serving:

Calories: 333

% of calories from fat: 18

Fat (gm): 6.7

Saturated fat (gm): 2.1

Cholesterol (gm): 10

Sodium (mg): 306

Protein (gm): 11.3

Carbohydrate (gm): 56.5

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