Creamy Mushroom Pasta
Enjoy a guilt-free creamy pasta dish! This recipe uses deeply browned mushrooms and a touch of low-fat milk to create a silky, savory sauce without the heavy cream or high sodium. It's a comforting weeknight dinner ready in under 30 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Cook the pasta
- b.Bring a large pot of water to a rolling boil.
- c.Add 2 tsp of salt and the penne pasta.
- d.Cook according to package directions until al dente, about 8-10 minutes.
- e.Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- 2
Step 2
- a.Sauté the mushrooms
- b.While the pasta cooks, heat olive oil in a large skillet or pan over medium-high heat.
- c.Add the sliced mushrooms in a single layer. Cook without stirring for 3-4 minutes, until the bottoms are deeply browned.
- d.Stir the mushrooms and continue to cook, stirring occasionally, until all sides are browned and the liquid has evaporated, about 5-7 more minutes.
- e.Add the minced garlic and cook for 1 minute until fragrant.
- 3
Step 3
- a.Create the creamy sauce
- b.Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute.
- c.Slowly pour in the low-fat milk while stirring constantly to prevent lumps.
- d.Bring the sauce to a gentle simmer and cook for 2-3 minutes, until it thickens slightly.
- e.Stir in 1/4 tsp salt and the black pepper.
- 4
Step 4
- a.Combine and serve
- b.Add the cooked pasta to the skillet with the mushroom sauce.
- c.Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- d.Stir in most of the fresh parsley.
- e.Serve immediately, garnished with the remaining parsley.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan when cooking mushrooms. If needed, cook them in two batches to ensure they brown properly instead of steaming.
- 2For extra flavor, add a pinch of dried thyme or red pepper flakes with the garlic.
- 3The reserved pasta water is key. Its starchiness helps the sauce cling to the pasta and creates a silky texture without extra fat.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling; add a splash of milk or water when reheating.
Adapt it for your goals.
Gluten free
Use your favorite gluten-free pasta. Follow the package instructions for cooking times as they can vary.
veganVegan
Replace the low-fat milk with an unsweetened plain plant-based milk, such as oat or soy milk, for a creamy result.
high proteinHigh protein
Add 1 cup of cooked chickpeas or white beans along with the pasta, or top with grilled chicken strips.
kid friendlyKid friendly
Finely chop the mushrooms so they blend into the sauce more easily. Ensure the black pepper is omitted or used very sparingly.
Why this is on our healthy list.
Heart-Healthy
This recipe is low in sodium and saturated fat, which supports cardiovascular health. Using olive oil provides healthy monounsaturated fats.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin and niacin, which are important for energy production and maintaining healthy skin.
Provides Dietary Fiber
Using whole wheat pasta increases the fiber content, which aids in digestion, promotes satiety, and helps manage blood sugar levels.
Frequently asked questions
This version is designed to be healthy. It uses whole wheat pasta for fiber, is low in sodium, and uses low-fat milk instead of heavy cream to reduce saturated fat. The mushrooms provide vitamins and minerals, making it a nutritious choice.