Creamy Wild Mushroom Pasta
Creamy pasta recipe made healthier and full of flavor. Easy to make and perfect for lunch or dinner.
Servings: 4
Ingredients
- 8 oz Whole Wheat Penne or any other pasta
- 1 Tbsp Olive Oil or avocado oil
- 10 oz Wild Mushroom mix slice the bigger ones
- 2 Garlic Cloves minced or pressed
- 1 Tsp Chili Flakes
- 1 1/2 tsp Dried Oregano
- 2 Cups Skimmed Milk
- 1 1/2 Tbsp Gluten-free flour or whole wheat
- 1/2 Cup Grated Parmesan Cheese
- Sea salt and pepper, to taste
Instructions
- Fill a pot with salted water and bring it to the boil. Once boiling add in the pasta and cook for 6-8 minutes or until al-dente. Drain and set aside.
- Meanwhile, heat oil in large skillet over medium-high heat.
- Add mushrooms and sauté for about 8 mins. Then add in garlic, chili flakes, oregano and cook for 1 minute, until fragrant.
- In a small bowl whisk milk and flour until well combined.
- Pour the milk mixture over the mushrooms and season with salt and pepper to taste.
- Reduce the heat to low, and simmer for about 3-5 minutes, until the sauce thickens.
- Stir in the pasta and parmesan cheese and mix until well combined. Enjoy!
Notes
- Use any pasta of choice. For a much healthier option, use lentil or chickpea pasta which are packed with protein.
- Any milk of choice: we prefer using 2% or skim milk. You may use almond or coconut milk. Consistency and flavor will change slightly.
- Oil: we used olive oil, but you may use avocado oil
- Cheese: we prefer parmesan cheese for this recipe. You may use shredded romano
Nutrition
Calories: 370kcal | Carbohydrates: 49g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 261mg | Potassium: 406mg | Fiber: 6g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 0.7mg | Calcium: 289mg | Iron: 0.7mg