Simple Mushroom Pasta without Cream
This mushroom pasta without cream is a delicious, healthy and simple vegetarian meal idea. Despite being low in fat and calories it is still rich and creamy. Ready in as little as 20 minutes!
Servings 4 servings
Calories 296kcal
Ingredients
- 8.82 ounces dried pasta pappardelle, tagliatelle, linguine
- 1 pound mushrooms
- 1 garlic clove crushed
- 1 cup water cold, you can use pasta water
- 1⅓ tablespoons all-purpose/plain flour
- 3 tablespoons cream cheese
- 1 teaspoon soy sauce
- ¼ teaspoon fine sea salt and onion granules each, plus pepper to taste
- 1 tablespoon olive oil
Instructions
- Boil pasta: Boil the pasta in salted water (optionally with a bay leaf for more flavour) a little al dente (firm) so it doesn't get soggy when you combine it with the sauce. Reserve the pasta water.
- Brown mushrooms: In a large non-stick pan heat the oil, add the mushrooms and cook over a fairly high heat for about 6-8 minutes until the moisture has evaporated and the mushrooms start browning, stirring occasionally. Towards the end of cooking stir in the crushed garlic, salt, pepper, onion granules and soy sauce.
- Add flour: Add the flour and stir until no longer visible. Pour in the water (you can use pasta water once cooled) and cook for a minute stirring until the sauce thickens.
- Add cream cheese: Remove from the heat and stir in the cream cheese. Adjust the seasoning if required.
- Add pasta: Combine the mushroom sauce with the pasta and serve.TIP: If the pasta has cooled heat it in the microwave (or place in a strainer and pour hot water over it) before combining with the sauce.
Notes
- Avoid rinsing the mushrooms - it's best to clean them just by wiping them gently with a paper towel.
- Frying the mushrooms over a high heat until lightly browned really brings out their flavour. The mushrooms will initially release lots of moisture but continue frying until the water evaporates and the mushrooms start browning.
- Use either regular mushrooms, baby button or chestnut mushrooms.
- I often like to cook pasta with a bay leaf. It’s an easy trick to add more flavour to a dish, especially one with few ingredients in it.
- Cook the pasta a little al dente (firm) so it doesn't become soggy once you combine it with the mushroom sauce.
- Best served immediately.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 54g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 282mg | Potassium: 537mg | Fiber: 3g | Sugar: 5g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg