Have you ever eaten a bowl of pasta and felt heavy afterward? Well I have, and after eating it I feel like I’ve added another roll to my tummy.I love pasta but I didn’t appreciate that feeling. However, that feeling gave me the desire to create a dish that still had the alfredo creaminess to it but without the heaviness that goes along with it. I seem to have accomplished that with this dish.
Where’s the proof lady?
Ummmm, I have none. I admit it may be a mental thing but I can tell you this dish is amazingly good. The lemon alone gives it a fresh light taste that makes me feel like I’ve done a better job at conquering the heaviness that creamy pasta usually carries. I also used less cheese, so I think that helped a little too.
In a large skillet on Medium heat, heat up oil then add the mushrooms.
Allow the mushrooms to brown, stirring often, and saute until slightly tender and most of the liquid is evaporated. This could take anywhere between 5-7 minutes depending on the size of your mushrooms.
Season mushrooms with sea salt to taste.
Add butter and garlic and cook for 1-2 minutes.
Add the anchovies in a section of the skillet and break up the fillets with a spatula until it liquifies, then combine with the rest of the ingredients.
Add the lemon juice, wine, a few dashes of cayenne pepper, parmesan and the heavy cream. Stir until combined and allow the mixture to achieve the desired consistency.
Adjust seasoning to taste and finish dish with the parsley and lemon zest.
Serve warm over noodles.
Want to add more protein? Shrimp or Chicken would go great with this sauce.
Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.