Creamy Mushroom Pasta

• 1/2 pounds Pasta (can Use Whichever Kind You Like)
• 2 Tablespoons Olive Oil
• 7 ounces, weight Mushrooms, Sliced
• 1/2 whole Medium White Onion, Diced
• 13 cups Low Fat Sour Cream
• 1/4 cups Chicken Or Vegetable Broth
• 2 Tablespoons White Wine
• 1/4 cups Parmesan Cheese, Grated
• 1/2 teaspoons Salt, Or To Taste
• 1/2 teaspoons Black Pepper, Or To Taste

1. Boil a pot of water for the pasta.
2. Season with the salt.
3. Cook pasta until tender and drain.
4. In a nonstick pan, heat the olive oil on medium heat.
5. Add the mushrooms and onions in an even layer.
6. Cook for about 3 minutes.
7. Flip the mushrooms over and cook for another 3 minutes.
8. Add in the pasta and toss with the mushrooms.
9. Add in the sour cream, broth, white wine, Parmesan cheese, and the salt and pepper.
10. Toss thoroughly until well-combined.
11. Serve with additional grated Parmesan cheese on top.
12. Adapted from Bethenny Frankel.

pasta, olive oil, weight mushrooms, white onion, low fat sour cream, chicken, white wine, parmesan cheese, salt, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/creamy-mushroom-pasta-2/ (may not work)