Low Sodium Mushroom Cream Pasta
Indulge in the creamy and flavor-packed delight of Low Sodium Mushroom Cream Pasta, a guilt-free yet satisfying dish perfect for a healthy dinner option. This recipe combines the richness of unsalted butter and low-fat milk to create a velvety, low-sodium sauce that's infused with fragrant garlic, earthy cremini mushrooms, and fresh thyme. Whole grain or low-sodium pasta is tossed in the mushroom-infused cream sauce, then finished with a sprinkle of freshly grated Parmesan cheese for an irresistible touch. Quick and easy to prepare in just 30 minutes, this recipe is ideal for anyone seeking comfort food that's mindful of sodium intake. Garnished with fresh parsley, this dish is as visually appealing as it is delicious—perfect for a cozy meal at home or an impressive dinner party presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Pasta (preferably whole grain or low-sodium)
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 cup Low-sodium vegetable broth
- 200 grams Cremini mushrooms, sliced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low-fat milk
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Fresh thyme leaves
- 30 grams Parmesan cheese, freshly grated
- 2 tablespoons Parsley, chopped
Instructions
Bring a large pot of water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large pan over medium heat, add olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Add the sliced cremini mushrooms to the pan and cook for about 5-7 minutes until they are golden brown and have released their moisture.
Push the mushrooms to the side of the pan and add unsalted butter. Allow it to melt, then add the flour and stir continuously to create a roux, cooking for about 1-2 minutes.
Gradually pour in the low-fat milk while continuing to stir to avoid lumps. Once smooth, add the low-sodium vegetable broth and stir until the sauce thickens, about 3-5 minutes.
Season the sauce with freshly ground black pepper and add fresh thyme leaves. Taste and adjust seasoning if needed.
Reduce heat to low and add the cooked pasta to the sauce, tossing to evenly coat. Add a bit of reserved pasta water if needed to adjust the sauce consistency.
Sprinkle the freshly grated Parmesan cheese over the pasta and stir until melted and well incorporated.
Garnish with chopped parsley before serving. Serve hot and enjoy your creamy low sodium mushroom pasta!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 737 mg | 57% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1216 mg | 26% | |
*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.
