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Skinny cream of mushroom pasta sauce
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 very tasty and flavorful.
Course
Dinner
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
1
servings
Calories
584
kcal
Author
Sujatha Muralidhar
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
Calories:
584
kcal
|
Carbohydrates:
62
g
|
Protein:
12
g
|
Fat:
32
g
|
Saturated Fat:
4
g
|
Sodium:
1496
mg
|
Potassium:
286
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
55
IU
|
Vitamin C:
3.5
mg
|
Calcium:
327
mg
|
Iron:
1.7
mg