Low Fat Spaghetti with Creamy Mushroom Sauce
Indulge in a guilt-free, flavor-packed dinner with this Low Fat Spaghetti with Creamy Mushroom Sauce recipe. Featuring wholesome whole wheat spaghetti smothered in a luscious dairy-free mushroom sauce, this dish is both nutritious and comforting. The sauce is made rich and creamy using unsweetened almond milk and thickened with cornstarch, while a medley of baby bella mushrooms, garlic, and onion provides a hearty umami punch. With just 30 minutes of prep and cook time, this quick recipe is perfect for busy weeknights. Finished with fresh parsley for brightness and optional Parmesan for a touch of indulgence, this vegan-friendly meal is a crowd-pleaser. Serve immediately and savor every creamy, satisfying bite! Perfect for anyone seeking a low-fat, plant-based spaghetti recipe.
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Recipe Information
Ingredients
- 12 oz Whole wheat spaghetti
- 1 tsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 12 oz Baby bella mushrooms, sliced
- 1 cup Low-sodium vegetable broth
- 1 tbsp Cornstarch
- 1 cup Unsweetened almond milk or any non-dairy milk
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of water to a boil, add a pinch of salt, and cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, or until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and release their juices.
In a small bowl, whisk together the vegetable broth and cornstarch until smooth. Pour this mixture into the skillet with the mushrooms.
Add the almond milk to the skillet and stir well. Bring the mixture to a gentle simmer and cook for 3-4 minutes, or until the sauce thickens.
Stir in the chopped parsley, salt, and black pepper. Adjust seasonings to taste.
Add the cooked spaghetti to the skillet and toss well to coat the pasta with the creamy mushroom sauce. If the sauce is too thick, add a little bit of the reserved pasta water until the desired consistency is reached.
Serve immediately, garnished with a sprinkle of Parmesan cheese if desired. For a vegan meal, skip the Parmesan.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 15.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 693 mg | 53% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2264 mg | 48% | |
*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.
