Heart-Healthy Mushroom Cream Pasta
Indulge in the comforting flavors of this Heart-Healthy Mushroom Cream Pasta, a guilt-free twist on a classic favorite. Featuring nutrient-rich whole-grain pasta and a velvety dairy-free sauce made with unsweetened almond milk, nutritional yeast, and vegetable broth, this recipe is packed with wholesome goodness. Sautéed cremini mushrooms, fresh thyme, and baby spinach add depth and a vibrant pop of color, while minced garlic and onions infuse every bite with savory warmth. Quick and easy to prepare in under 40 minutes, this dish is perfect for weeknight dinners or light meal prep. Garnished with fresh parsley for an elegant finish, it's a nourishing choice for vegan-friendly and heart-healthy eating.
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Recipe Information
Ingredients
- 8 ounces whole-grain pasta
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 10 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 cup unsalted vegetable broth
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 3 tablespoons nutritional yeast
- 2 cups baby spinach
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the whole-grain pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the extra-virgin olive oil. Once hot, add the minced garlic and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the sliced cremini mushrooms and fresh thyme leaves to the skillet. Cook for an additional 6-8 minutes until the mushrooms are tender and their moisture has mostly evaporated.
In a small bowl, whisk together the unsweetened almond milk and cornstarch until smooth.
Pour the vegetable broth into the skillet with the mushrooms, followed by the almond milk mixture. Stir in the nutritional yeast.
Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce begins to thicken.
Add the baby spinach to the skillet and cook for another 2 minutes until the spinach wilts.
Season the mushroom cream sauce with freshly ground black pepper and sea salt to taste.
Combine the cooked pasta with the sauce in the skillet, tossing gently to coat the pasta evenly.
Serve the pasta immediately, garnished with fresh parsley on top.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 15.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 611 mg | 47% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
