Date Night, Pasta, Quick and easy recipes, Vegetarian

Mushroom Parmesan Fettuccine

Say hello to my new favorite pasta dish. This “Mushroom Parmesan Fettuccine” is absolutely mouthwatering.

If you love mushrooms as much as we do then your going to want to try this recipe.

I’ve never had a mushroom pasta dish served to me like this in the restaurants, have you?

However if a restaurant’s did decide to serve such a dish.

I’m sure it would be very successful, so take note Resturants of North America!

This recipe can be made vegan instead of just vegetarian if you want. However you would want to replace the butter, parmesan cheese and cream with vegan options of course.

I can already hear the Vegan eaters out there praising!!

And of course you can use “gluten free” pasta if your on such a diet. So really there is no excuse to not indulging once in a while in such an amazing dish.

HOW TO MAKE MUSHROOM PASTA

In a large pot of boiling salted water, cook the fettuccine according to package instructions. Once cooked till al dente strain and set aside.
Meanwhile, in a large skillet over medium heat add in the butter then the sliced mushrooms.
Saute till the mushrooms have browned, then add in the minced garlic and chopped parsley.
Saute the garlic with the mushrooms for 2 minutes before adding in the fresh parmesan cheese.
Toss back in the cooked fettuccine then season with salt and pepper. Serve and enjoy!

This recipe would be perfect for a romantic dinner with your loved or whenever really.

If you want to make it with milk instead of cream for a more lower fat version, you can go ahead and do that as well.

Just make sure your adding the cream or milk in after the mushrooms have been browned.

Because browing the mushrooms in the butter first really makes these mushrooms super tasty and should not be skipped.

Sprinkle a little more of that fresh parmesan cheese overtop before serving and you will be in mushroom pasta heaven.

Bone appetit!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Quick and easy recipes

Cajun Creamed Corn

This Cajun Creamed Corn is not your sweet Southern Corn you may be more familiar with, not to say this isn’t sweet. Because it is, we are still using sweet corn after all.

However we are omitting the sugar and using cajun seasoning to spice it up some.

This is my kind of creamed corn, I hope you enjoy it too.

My cajun creamed corn is so good it can be enjoyed as is or as a side to just about any meal.

Made with just a few simple ingredients of milk, butter and cornstarch then seasoned to perfection.

Your sure to crave this stuff next time you’re looking for a unique side dish to serve.

Feel free to use milk in replace of cream or almond milk if desired.

Also if you want it more thick simply add one more 1 tbsp of cornstarch during the cooking phase.

Did you know that sweet corn is very good for you?

It’s true, it’s loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision.

Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular.

Once this recipe has been cooked, feel free to add cooked bacon pieces to this corn mixture. It works really good in this side as well.

Chicken, Date Night, Dinner ideas, Meal Prep, Pasta, Quick and easy recipes

Spicy Tuscan Chicken

These Chicken Breasts are smothered in a creamy, parmesan sauce and served over a bed of egg noodles. This is definitely my favorite way to make Tuscan Chicken.

If you have ever been to the Olive Garden, this recipe is definitely a fan favorite. However mine cuts the fat in half by adding 1 cup of half n half cream, not two.

So instead of adding another cup of cream we are adding 2% milk and then some sour cream too. Plus I find doing so makes this dish taste all that much more creamier.

And who doesn’t like creamer meals with less calories than the original?

Also we are spicing it up a little by adding in some red chili flakes that really kick this recipe up a notch. And if you ask me it tastes way better than in the restaurant.

This recipe can serve a large family in a short period of time and also does well as leftovers or packaged into meal prep bowls for the weeks lunches ahead. Creamy, and oh so satisfying this is sure to hit the spot if your craving something fancy for dinner tonight.

I like to serve this dish over a bed of large egg noodles, they just go so well with the sauce. Of course you can add just about any type of pasta, so I will leave that up to you.

Just make sure to cook the pasta separately then add the dish on top once everything is cooked. This dish is very satisfying, both as a lunch dish or to serve as main meal. You can prepare this dish with turkey also, however it really tastes that much better with chicken.

Once the chicken has browned and cooked throughout on both sides, remove it and set aside for later. Then in the same frying pan add the crushed garlic and diced sun-dried tomatoes, slimming till fragrant.

Then pour one cup of half and half cream, along with 1 cup of %2 milk, 4 tbsp of sour cream and 3/4 cup of parmesan cheese and stir to combine.

Add in the spinach and simmer till the spinach has wilted then add back in the cooked chicken breasts and simmer on medium low for 5 minutes.

Turn off the heat and allow the sauce to thicken up some before serving over a bed of pasta. If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!

Creamy, tasty and great served the next day as leftovers! This recipe was inspired by Alyssa over at The Recipe Critic

Notes: You can always substitute whole milk or use just 2% in replace of the cream if desired.

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead.

Canadian Cooking Adventures

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