One-Pot Fettucine Alfredo with Broccoli and Mushrooms

One-Pot Fettucine Alfredo with Broccoli and Mushrooms


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After a long day of work, this is a simple pasta dish that can be served as quickly as it is healthy for your family on a Meatless Monday. Packed with vitamins and nutrients from mushrooms and the broccoli, and by using light dairy, this fettucine alfredo is to be enjoyed with only comfort, no guilt. Even better – this recipe is a Monday night savior, leaving you with only one pot to clean after dinner.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 1 box of fettucine (16 oz.)
  • 4 cups of water
  • 1 head of broccoli
  • 1 package of sliced baby portabella mushrooms (4-8oz, based on preference)
  • 6 tablespoons of reduced-fat cream cheese
  • 2 cups of low-fat milk
  • 1 tablespoon of butter
  • 1 cup of parmesan cheese
  • garlic powder/cloves
  • salt and pepper

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In a large pot, add water and bring it to a boil. Add the uncooked fettucine, garlic and salt and let the pasta cook for 5 minutes. While the pasta is cooking, chop up the broccoli into bite-sized pieces.
Once the five minutes is up, add the broccoli pieces, mushrooms and butter. Gently stir and cook for another 3 minutes. While waiting, blend the milk and cream cheese together until smooth.
Add the milk and cream cheese mixture to the pot. Bring the heat down to low and cook for another 3 minutes. Cook for another minute while mixing in the parmesan cheese, then turn off the heat.
Add salt and pepper to taste, then cover the pot and let it sit for a few minutes. Take the time to set the table.
Dust with however much more parmesan cheese you desire upon serving, then feast.
(Save more time and energy by packing what’s left over for lunch tomorrow.)

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