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Creamy Wild Mushroom Pasta
Creamy pasta recipe made healthier and full of flavor. Easy to make and perfect for lunch or dinner.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
4
Author:
Rena
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:
370
kcal
|
Carbohydrates:
49
g
|
Protein:
17
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
261
mg
|
Potassium:
406
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
375
IU
|
Vitamin C:
0.7
mg
|
Calcium:
289
mg
|
Iron:
0.7
mg