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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 14 minutes. To remove any excess water from the seasoning blend, drain well, and lightly press between two paper towels. Ingredients:
4 ounces uncooked spaghetti |
cooking spray |
2 (6-ounce) packages sliced portobello mushrooms, coarsely chopped |
1 cup frozen vegetable seasoning blend, thawed and drained (such as mckenzie's) |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
1/2 cup fat-free milk |
3 tablespoons sherry |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup preshredded parmesan cheese |
Directions:
1. Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.
2. Heat a large nonstick skillet coated with cooking spray over high heat. Add mushrooms, and sauté 4 minutes or until tender. Add seasoning blend, and cook 1 minute. Add soup and next 4 ingredients; reduce heat to medium, and simmer 5 minutes or until thickened. Add spaghetti; toss well.
3. Place pasta mixture on each of 4 plates; top each serving with Parmesan cheese. Serve immediately.
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