One-pot skinny cream of mushroom pasta sauce seasoned with crushed black pepper and cilantro, made in less than 20 minutes. The pasta sauce is delicious and flavorful, and not only that, but it can be customized to your individual preference.
Not only that, but it tastes excellent, which is made possible by the garlic and cilantro.
For the last few years, we have been making pasta for dinner a lot. It is simple to make and gives a full feeling. It is also economical and a time saver.
This cream of mushroom pasta sauce is the skinny version of the regular cream of the mushroom recipe.
Since I've made it for myself, I went through the skinny choice, but add Parmesan cheese if you desire.
If you have been here for a while, you might have noticed that I mostly make skinny versions like this buttermilk pasta, hot marinara sauce, and Sweet potato pasta sauce.
Other pasta dishes include coconut milk alfredo sauce, spicy pumpkin pasta sauce, and creamy spicy shrimp pasta.
Adopting a classic, traditional recipe and customizing it to your preference is the most exciting achievement.
Coming back to this recipe, it may look simple with few ingredients, but it tastes delicious. It's also an excellent dish for a large crowd.
Cream of mushroom pasta sauce notes and variations:
- This cream of mushroom pasta sauce has a great creamy texture and taste because of the milk added. You may also substitute regular milk with coconut milk, which makes the dish taste entirely different and takes you to another cuisine.
- I have added low-fat milk, also made with whole wheat pasta.
- To make this creamy mushroom pasta vegan, substitute milk with almond, soy, rice, or cashew milk. Each milk has its taste and flavor, so try these various choices.
- If you worry about the two tablespoons of flour added to the recipe, you may substitute cornstarch or tapioca flour. Still, as I told you earlier, the sauce's texture slightly varies from the all-purpose flour’s creaminess.
- You can also make the same cream of mushroom pasta sauce for other varieties, such as fettuccine, bow and tie, and more.
How to make cream of mushroom pasta sauce:
Step 1. Add two tablespoons of olive oil, sliced mushrooms, and minced garlic in a pan, and saute for a while on medium flame. Saute till the mushroom leaves out water and gets cooked thoroughly.
Step 2. Then add two tablespoons of all-purpose flour and saute again till four crumbles and change color. Now, slowly add a cup of milk, a little at a time. Note: you may substitute all-purpose flour with cornstarch or tapioca starch. You may replace milk with almond or soy milk.
Step 3. When the sauce thickens and turns creamy in texture. Cream of mushroom pasta sauce ready. Add pasta and salt. Cook until the sauce gets coated well with pasta.
Step 4. Add pepper and chopped cilantro. Give a gentle stir and serve hot.
Printable recipe card
Skinny cream of mushroom pasta sauce
Ingredients
- 2 tablespoon olive oil
- ½ cup mushroom sliced
- 1 tablespoon garlic minced
- 2 tablespoon all-purpose flour
- 1 cup almond milk
- 1 cup pasta cooked
- ½ teaspoon salt or as required
- ½ teaspoon whole black pepper crushed
- 2 tablespoon cilantro chopped
Instructions
- In a pan add olive oil, sliced mushroom and minced garlic.
- Saute until mushroom gets cooked well.
- Add all-purpose flour.
- Saute until flour crumbles and changes it color.
- Add milk slowly by stirring continously.
- Cook until the sauce thickens.
- Add cooked pasta and salt.
- Cook it further for 2 minutes.
- Add crushed black pepper and chopped cilantro.
- Serve immediately.
Video
Notes
- Store the leftovers in refrigerator for upto 3-4 days. When reusing it heat in gently in microwave.
- If possible, store the sauce and pasta separately, which would be perfect when reheating it.
Nutrition
Substitutions for making this recipe richer:
Choose butter instead of olive oil.
Choose whole milk, half and a half, or nonfat milk.
You may also add half a cup of light cream and half a cup of whole milk.
Add grated parmesan cheese or mozzarella cheese before serving.
Jim
It looks good, quick and easy. I can't wait to try it. Can you give us some guidance on how much milk to use?
Sujatha Muralidhar
Glad you liked this skinny version. And Thanks for pointing me out Jim, 1 cup milk is required to make this recipe.
Stephen
I don't usually like creamy sauces for pasta as I have a preference for tomato-based sauce, but I thought I would try your recipe and it was delicious.
I will definitely check out the rest of your recipes - curry is my favourite food 🙂
Thanks -
Stephen, England.