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Creamy Mushroom Pasta on the Light Side

This lightened up mushroom pasta might have less fat and calories, but it still has all the creaminess and taste of the standard version!

Lightened Up Creamy Mushroom Pasta

Mushroom Pasta

Ahhh, creamy pasta. So comforting, so delicious, so warming. So . . . creamy. Do the words ‘creamy mushroom pasta’ make you think of a major calorie bomb filled with heavy cream, lots of butter, and endless grams of fat?

Creamy Sauce

Don’t worry, creaminess in sauces don’t have to be achieved through the use of cream and butter, alone.

Some do use cream (hello, Alfredo!), others use eggs (hello, Carbonara!). Both are delicious but often pack quite the calorie punch.

Making a Roux

Another great, and much lighter, option is a roux. The name sounds fancy and therefore people think it is difficult . . . yet it’s actually pretty simple!

A roux is just flour and some butter or other fat, cooked until a paste is formed, and then whisked together with liquid and simmered for a few minutes and hey, presto, thick and creamy pasta sauce without the cream!

This particular roux uses 1% milk so that you still get some dairy protein in addition to the protein that’s in pasta. It also lends a more authentic ‘dairy cream’ flavor to it, as well.

Combined with delicious cooked mushrooms, shallots, garlic, and sage and you have a wonderful sauce that tastes decadent and sinful whilst being under 500 calories! So go ahead, enjoy!

Mushroom Pasta Recipe

Ingredients

  • 16 oz linguine, uncooked
  • 1 8-ounce package white button mushrooms
  • 1 8-ounce package Cremini mushrooms
  • 1 cup chicken broth
  • 1 ½ cups 1% milk
  • 2 tablespoons light butter, divided
  • 3 8-ounce packages of white button or portobello mushrooms, washed and chopped
  • 2 large shallots, minced
  • 2 large cloves of garlic, minced
  • 2 tablespoons chopped sage
  • 4 tablespoons flour
  • Salt and fresh ground black pepper

Instructions

Mince shallots, garlic, and sage.

Remove stems from mushrooms and slice.

Heat a tablespoon of butter in a skillet over medium-high heat.

Bring pasta water to a boil.

Add the mushrooms and and them sit in the pan, without stirring, for about five minutes.

Stir/flip browned mushrooms and let them cook on the other side – without stirring – for about four minutes.

Add the shallots, garlic, and sage and cook over low heat until all ingredients are fragrant and soft.

Add pasta to boiling water.

Make a well in the pan and add the second tablespoon of butter. When melted, add the flour. Stir quickly until a paste is formed and then thoroughly stir through the mushroom mixture.

Take a whisk and slowly pour the chicken broth and 1% milk, whisking quickly and constantly, until everything is mixed and lump-free.

Cook over medium-low heat, continuing to whisk, until the mixture has thickened to a very heavy gravy consistency.

Allow to simmer for five minutes over extremely low heat while pasta finishes cooking.

This lightened up mushroom pasta might have less fat and calories, but it still has all the creaminess and taste of the standard version!

Stir sauce through cooked pasta and serve! Tell me this mushroom pasta isn’t creamy and delicious?

This lightened up mushroom pasta might have less fat and calories, but it still has all the creaminess and taste of the standard version!
Yield: 6 servings

Creamy Mushroom Pasta

This lightened up mushroom pasta might have less fat and calories, but it still has all the creaminess and taste of the standard version!

This lightened up mushroom pasta might have less fat and calories, but it still has all the creaminess and taste of the standard version!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 16 oz linguine, uncooked
  • 8 oz white button mushrooms
  • 8 oz Cremini mushrooms
  • 1 cup chicken broth
  • 1 ½ cups 1% milk
  • 2 T light butter, divided
  • 24 oz white button or portobello mushrooms, 3 packages, washed and chopped
  • 2 shallots, large, minced
  • 2 cloves garlic, large, minced
  • 2 T sage, chopped
  • 4 T all-purpose flour
  • 1 pinch salt and freshly ground black pepper to taste

Instructions

  1. Mince shallots, garlic, and sage.
  2. Remove stems from mushrooms and slice.
  3. Heat a tablespoon of butter in a skillet over medium-high heat.
  4. Add the mushrooms and and them sit in the pan, without stirring, for about five minutes.
  5. Stir/flip browned mushrooms and let them cook on the other side - without stirring - for about four minutes.
  6. Add the shallots, garlic, and sage and cook over low heat until all ingredients are fragrant and soft.
  7. Add pasta to boiling water.
  8. Make a well in the pan and add the second tablespoon of butter. When melted, add the flour. Stir quickly until a paste is formed and then thoroughly stir through the mushroom mixture.
  9. Take a whisk and slowly pour the chicken broth and 1% milk, whisking quickly and constantly, until everything is mixed and lump-free.
  10. Cook over medium-low heat, continuing to whisk, until the mixture has thickened to a very heavy gravy consistency.
  11. Allow to simmer for five minutes over extremely low heat while pasta finishes cooking.
  12. Stir sauce through cooked pasta and serve!

Nutrition Information:

Yield:

6

Serving Size:

1 serving

Amount Per Serving: Calories: 255Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 232mgCarbohydrates: 42gFiber: 6gSugar: 9gProtein: 13g

Did you make this recipe?

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This lightened up mushroom pasta might have less fat and calories, but it still has all the creaminess and taste of the standard version!

If you are converting to Weight Watchers SmartPoints, 1 serving of this mushroom pasta has 11! Not too shabby.


If you like this delicious pasta entree, I’d love for you to check out these other awesome recipes:

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