Creamy Wild Mushroom Pasta
Creamy vegetarian pasta made healthier and full of flavor.
- 8 oz Whole Wheat Penne
- 1 Tbsp Olive 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
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!
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