Low Sodium Creamy Mushroom Pasta
Indulge in the rich and satisfying flavors of this Low Sodium Creamy Mushroom Pasta, a heart-healthy twist on a classic comfort food dish. Featuring tender whole wheat pasta coated in a velvety sauce made from unsalted vegetable broth, unsweetened almond milk, and thickened with a cornstarch slurry, this recipe is perfect for those mindful of their sodium intake. Earthy button and cremini mushrooms are sautéed to perfection alongside fragrant garlic, fresh thyme, and a hint of black pepper, creating a savory base that’s both wholesome and indulgent. Finished with a bright burst of fresh parsley and lemon juice, this pasta dish offers layers of flavor without overwhelming saltiness. Serve it as a comforting weeknight meal or a sophisticated dinner entrée, topped with optional grated Parmesan for extra indulgence. Perfect for anyone searching for a low sodium yet creamy pasta recipe that's packed with fresh, plant-based ingredients.
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Recipe Information
Ingredients
- 12 oz whole wheat pasta
- 2 tbsp olive oil
- 8 oz button mushrooms
- 8 oz cremini mushrooms
- 3 cloves garlic
- 1 cup unsalted vegetable broth
- 1 cup unsweetened almond milk
- 2 tbsp cornstarch
- 1 tsp fresh thyme
- 0.5 tsp black pepper
- 0.25 cup fresh parsley
- 1 tbsp lemon juice
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, clean the button and cremini mushrooms with a damp cloth and slice them thinly.
In a large skillet over medium heat, add the olive oil. Once heated, add the sliced mushrooms and sauté for about 5 minutes until they release their moisture and begin to brown.
Mince the garlic cloves and add them to the skillet, sautéing for an additional 1-2 minutes until fragrant.
Add the unsalted vegetable broth to the skillet with the mushrooms and bring to a gentle simmer.
In a small bowl, combine the cornstarch and a few tablespoons of unsweetened almond milk to create a slurry. Stir this into the simmering broth.
Slowly pour in the remaining almond milk, stirring constantly until the sauce begins to thicken, about 3-4 minutes.
Add the fresh thyme and black pepper to the sauce, stirring to incorporate.
Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the creamy mushroom sauce.
Remove the skillet from heat and stir in the fresh chopped parsley and lemon juice for a fresh burst of flavor.
Serve immediately, garnished with optional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 13.9 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1231 mg | 95% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2668 mg | 57% | |
*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.
