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Hey guys, we are half-way through the week! Is anyone else excited about that? I know I am. Not that this week has been bad, it’s just that I am super excited for this weekend and next week! In the next week and a half, I will be attending one friend’s bachelorette party, throwing another’s, getting sucked full-force into pre-wedding mani-pedi land, learning the ins and outs of bridal bouquet making, and watching my childhood best friend walk down the aisle. It is going to be exhausting and glorious all at the same time.

And since I am going to be so mind-bogglingly busy, I have a special treat planned for you next week: Not one, but TWO awesome guest posts from two of my favorite foodie friends! I’ve seen what they have whipped up for you guys and let me tell you, my stomach is rumbling right now just thinking about it.

So about this pasta. I promise I didn’t mean to do two pasta posts in one week; it was purely a coincidence. I guess I was just pasta hungry when I was cooking last week. I’m not apologizing though (sorry I’m not sorry!), because both the pasta salad and this linguine were freaking awesome.

This is real life behind the scenes.

I came up with this pasta because I had some broccoli and mushrooms that I desperately needed to use. I was also craving a creamy sauce, but didn’t want anything too terribly heavy – while I love a good cream sauce, I hate that sluggish feeling you get after eating them. And so, after noodling it over (no pun intended), I came up with this sauce – a light white wine cream sauce with no cream in it. Nope, instead, a simple roux thickens a mixture of white wine, chicken (or vegetable) stock, and low-fat milk. In fact, I even used almond milk – it was what I had on hand – and while I was unsure of how it would taste, I really didn’t even notice a difference. In fact, if anything, the slight sweetness of the almond milk probably enhanced the flavor of the sauce, but feel free to use any milk you wish. Paired with crisp broccoli, lightly sautéed mushrooms and some bright, green peas, this pasta felt decadent without feeling heavy. Pair it with some grilled chicken or make it a meal on its own; use the vegetables I suggest or whatever is fresh at your local farmer’s market. It’s versatile, it’s light, it’s summery, it’s everything I need in a pasta this time of year.

On a totally unrelated note…Who else is watching a loving So You Think You Can Dance? right now? Confession: I cry at least once every episode. Every summer it makes me wish God had made me a dancer and not an uncoordinated fool.

That is all.

Light Broccoli and Mushroom Linguine

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  • 1 13 ounce box whole wheat linguine
  • 1 pound fresh broccoli cut into bite-size florets
  • 8 ounces mushrooms sliced
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 tablespoons butter divided
  • 3 tablespoons flour
  • 1/3 cup white wine
  • 3/4 cup chicken broth or vegetable stock
  • 3/4 cup low-fat milk I used almond milk because it is what I had on hand and it worked fine
  • 1/4 cup Parmesan cheese
  • 3/4 cup frozen peas thawed
  • Salt and Pepper


  • Cook pasta according to package directions until al dente. Drain, rinse, and set aside.
  • In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the broccoli, along with a pinch of salt, and cook for 4-5 minutes, or until broccoli is crisp-tender. Remove to a bowl and set aside.
  • Heat the remaining tablespoon of oil in the pan and add the mushrooms, cooking for 2 to 3 minutes or just until they start to soften and take on some color. Remove to a bowl and set aside.
  • In the same pan, melt 3 tablespoons of the butter. Add the onion, sautéing for 3-4 minutes, or until they begin to turn soft and translucent. Add the garlic and cook for 1 minute. Sprinkle in the flour and cook, stirring well the combine, for another minute. Slowly pour in the wine, stirring constantly, and cook just until most of the wine has cooked off. Now slowly pour in the stock and milk, whisking as needed to break up any lumps. Bring mixture to a simmer, stirring constantly, until thick and bubbly, about 5 minutes. Lower heat to medium-low and stir in the cheese and season with salt and pepper to taste.
  • Add the broccoli, mushrooms and thawed peas back into the pan, stirring to combine. When vegetables are heated through, add the cooked pasta to the pan, tossing to combine. Toss with the remaining tablespoon of butter until melted. Serve with extra Parmesan as desired.
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