This dish is super creamy, savory and for me comfort food! I actually came up with this the first day I was starting to feel better, and actually hungry again, when having COVID- 19, and was craving some hearty creamy pasta. This recipe replaces a lot of the saturated fats from classic cream sauces but remains packed with flavor. I chose a plant protein penne pasta, that is also high in fiber. Penne is great, as the sauce gets into the little tubes for awesome saucy bites. It is quick to make and uses a lot of pantry and fridge staples, making it a weeknight go to. This is a vegetarian recipe but would be great with chicken, Steak or shrimp as well.
Sauteed Portabella Mushrooms & Pasta:
First step is to sauté the mushrooms. Any type of mushrooms would work, but the portabellas have a great meaty texture, and lots of flavor. While the mushrooms are cooking, boil the pasta, drain and set aside.
Wash the mushrooms and slice.
Dice 2-3 green onions
Mince 2 cloves of garlic
Chop Fresh Parsley
Heat a large sauté pan on medium heat, and add about 2-3 tablespoons olive oil, and the minced garlic. Sauté till fragrant.
Add your sliced mushrooms and green onion and sauté.
Season with salt and black pepper, and sprinkle with fresh parsley, and sauté till mushrooms are tender.
Creamy Mushroom Sauce:
Now it is sauce time! With pan on medium heat, add and combine the following ingredients with the mushrooms:
1 can of low-fat cream of mushroom soup
About 1/2 cup of fat free sour cream
About 1/3 cup grated parmesan cheese
About 1/4 cup of fat free milk- add as needed to get thin the sauce to the right consistency.
Simmer the sauce on a light boil for about 10 minutes, stirring every few minutes, to let all flavors combine. Taste and add additional salt and pepper to taste if needed.
Once sauce is ready, add in your pasta and toss in the sauce.
Turn off the heat, and sprinkle with some additional fresh parsley- you are ready to serve!
I served with a kale salad tossed with salt, red wine vinegar and olive oil, topped with shredded parmesan cheese, and grape tomatoes. It was the perfect light and fresh pairing to the creamy pasta.
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