Leek and Mushroom Sauce Low Fat
Elevate your meals with this creamy yet low-fat Leek and Mushroom Sauce, a perfect balance of comfort and health-conscious cooking. Packed with the earthy flavors of sautéed button mushrooms and tender leeks, this sauce is gently thickened with a cornstarch and low-fat milk base for a velvety texture without the extra calories. A hint of fresh thyme, fragrant garlic, and a splash of vegetable broth infuse every bite with aromatic goodness. Ready in just 25 minutes, this easy and versatile sauce pairs beautifully with pasta, grilled chicken, or roasted vegetables, making it an ideal choice for weeknight dinners or elegant gatherings. Healthy, quick, and irresistibly delicious, this recipe is a must-try for fans of light and savory sauces!
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Recipe Information
Ingredients
- 2 medium-sized leek
- 250 grams button mushrooms
- 1 teaspoon olive oil
- 2 cloves garlic
- 250 milliliters vegetable broth
- 2 teaspoons cornstarch
- 125 milliliters low-fat milk
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the leeks in half lengthwise, then rinse thoroughly under running water to remove any dirt. Pat them dry, then chop them into thin slices.
Clean the mushrooms with a damp cloth or paper towel, then slice them thinly.
Mince the garlic cloves finely.
Place a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the garlic and sauté for 30 seconds until fragrant. Be careful not to let it burn.
Add the sliced leeks and mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the leeks are soft and the mushrooms are tender.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of the low-fat milk to form a smooth slurry.
Add the cornstarch slurry and the remaining milk to the skillet, stirring to combine. Let it simmer for 2-3 minutes, or until the sauce begins to thicken.
Stir in the fresh thyme, salt, and black pepper, adjusting the seasoning to taste.
Remove the skillet from heat and serve the leek and mushroom sauce immediately over your desired dish. Enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 21.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 324 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1610 mg | 34% | |
*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.
