Low Fat Creamy Mushroom Pasta
Indulge guilt-free in the delightful flavors of Low Fat Creamy Mushroom Pasta—a wholesome twist on a classic comfort dish. This recipe pairs hearty whole wheat pasta with tender baby bella mushrooms, coated in a luxuriously creamy sauce crafted from fat-free Greek yogurt and a touch of Parmesan cheese. Perfectly seasoned with garlic, black pepper, and fresh parsley, this quick and easy dish comes together in just 30 minutes, making it ideal for busy weeknights. With its low-fat and high-fiber ingredients, this pasta satisfies your cravings while keeping health at the forefront. Serve up this comforting yet light meal for a deliciously satisfying dinner that everyone will love. Keywords: creamy mushroom pasta, low fat recipe, healthy weeknight meal, whole wheat pasta, vegetarian dinner idea.
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Recipe Information
Ingredients
- 8 ounces whole wheat pasta
- 1 tablespoon olive oil
- 2 large, minced garlic clove
- 8 ounces, sliced baby bella mushrooms
- 1 cup low sodium vegetable broth
- 1 tablespoon cornstarch
- 0.5 cup fat-free Greek yogurt
- 0.25 cup, grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and tender.
In a small bowl, mix the vegetable broth with the cornstarch until it is completely dissolved. Pour the mixture into the skillet with the mushrooms.
Stir the mixture constantly, allowing it to thicken, about 2-3 minutes.
Reduce the heat to low and add the fat-free Greek yogurt to the skillet. Stir gently until fully incorporated and the sauce is smooth, but do not let it boil.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is melted and the pasta is well coated.
Remove from heat, sprinkle chopped fresh parsley over the pasta, and serve immediately.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 457 mg | 35% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1884 mg | 40% | |
*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.
