Creamy Mushroom Pasta
This creamy mushroom pasta recipe tosses tender pasta and garlicky mushrooms in a rich (but healthy!) cream sauce for an easy weekday dinner.
Servings: 6 servings
Calories: 484kcal
Ingredients
- 1 lb pasta of choice
- 3 tablespoons olive oil divided
- 1 red onion finely diced (about 1 cup)
- 3 garlic cloves minced (about 2 tablespoons)
- 2 lbs button mushrooms sliced
- 2 tablespoons all-purpose flour (gf as needed)
- 1 ½ cups vegetable broth
- 1 cup greek yogurt (or vegan yogurt of choice)
- 1 cup parmesan cheese (or nutritional yeast)
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions.**
- While the pasta is cooking, prepare the sauce. Heat 1 tablespoon olive oil in a large pan. Add the shallot and saute until golden brown, about 2 minutes. Add the remaining oil, garlic, and mushrooms, and saute until the mushrooms have softened, about 5 minutes.
- Season with a generous pinch of salt and pepper and stir together. Sprinkle in the flour and saute until everything is coated.
- Slowly stir in the vegetable broth, making sure to stir vigorously if any clumps of flour begin to form.
- Bring the mixture to a low simmer and cook until the sauce has thickened, about 5 - 7 minutes. Once the sauce has thickened up a bit, stir in the yogurt and parmesan.
- Add the pasta and toss to combine. Taste and add more salt and pepper if desired.
- Serve immediately and garnish with thyme, cracked pepper, and additional parmesan.
Notes
** to time everything correctly, I recommend starting to cook the pasta when you add the vegetable broth into the sauce.
Nutrition
Calories: 484kcal | Carbohydrates: 68g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 292mg | Potassium: 747mg | Fiber: 5g | Sugar: 7g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 262mg | Iron: 2mg