Cream Of Mushroom Pasta Sauce
This cream of mushroom pasta sauce tastes delicious and is made with almond milk in under 30 minutes. Perfect for weekday dinners.
Servings 2 Servings
Calories 292kcal
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 ground black pepper
- 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 ground black pepper and chopped cilantro.
- Serve immediately.
Notes
- You can customize the sauce by swapping all-purpose flour with tapioca flour or cornstarch and using your preferred milk, such as soy, oat, or dairy. Parmesan or mozzarella can be added for extra richness.
- You can adjust the spice level by increasing or decreasing the ground black pepper. For extra heat, sprinkle crushed red peppers or add diced jalapenos.
- Leftover sauce can be repurposed as pizza sauce, mixed with veggies for a creamy soup, or used for another pasta dish the next day.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months. Thaw in the fridge overnight or use the microwave’s defrost setting.
- Reheat by adding a splash of water or olive oil to return the sauce’s creamy texture.
Nutrition
Calories: 292kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 748mg | Potassium: 176mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 1mg