Low Sodium Spaghetti with Creamy Mushroom Sauce
Savor the comforting flavors of this Low Sodium Spaghetti with Creamy Mushroom Sauce, a heart-smart twist on a classic Italian dish. Featuring tender low-sodium spaghetti tossed in a luscious, velvety mushroom sauce made with cremini mushrooms, garlic, fresh thyme, and a splash of heavy cream, this recipe is perfect for those looking to enjoy gourmet flavors while watching their sodium intake. A rich base of unsalted butter, olive oil, and reduced chicken or vegetable stock lends depth to the sauce without the need for added salt, while freshly ground black pepper and optional low-sodium Parmesan cheese enhance the flavor. Ready in just 35 minutes, this easy-to-make dish strikes the perfect balance between indulgence and health-conscious eating, and it’s beautifully finished with a sprinkle of fresh parsley for a touch of color and brightness. Ideal for weeknight dinners or a light yet satisfying meal, this low-sodium pasta recipe is a delicious way to enjoy comfort food guilt-free.
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Recipe Information
Ingredients
- 12 oz Low-sodium spaghetti
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 small Yellow onion, finely diced
- 3 pieces Garlic cloves, minced
- 10 oz Cremini mushrooms, sliced
- 1.5 cups Unsalted chicken or vegetable stock
- 1 cup Heavy cream
- 1 tsp Fresh thyme leaves, chopped
- 0.5 tsp Freshly ground black pepper
- 0.25 cup Grated Parmesan cheese (optional, low-sodium version)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of water to a boil. Cook the low-sodium spaghetti according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil and unsalted butter in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
Add the sliced cremini mushrooms to the skillet and cook for 6-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Pour in the unsalted chicken or vegetable stock and bring to a simmer. Allow the mixture to reduce slightly, about 3-4 minutes.
Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently for 5-6 minutes, stirring occasionally, until it thickens slightly.
Add the chopped fresh thyme leaves and freshly ground black pepper, stirring to combine. Taste the sauce and adjust the seasonings as needed, keeping in mind the low-sodium focus.
If using, stir in the grated Parmesan cheese until melted and fully incorporated.
Add the cooked spaghetti to the skillet and toss gently to coat the pasta evenly in the creamy mushroom sauce.
Serve immediately, garnished with fresh parsley. For an extra touch, sprinkle a small amount of additional Parmesan cheese if desired (optional).
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.5 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 756 mg | 58% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1539 mg | 33% | |
*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.
