A few weeks ago I grew my own mushrooms for this recipe. Amazed at the process and how quickly they grew, I have decided that yes….homegrown foods are always better. It’s always a wonderful thing when you can pick your food just moments before cooking! I’ve had NEVER liked mushrooms and I think it’s because I’ve always had them out of a can – this healthy mushroom pasta is changing my mind.
Below are the mushrooms I grew! I knew they grew fast, but I was still amazed. It seemed like every time I looked at them they were bigger!
Mushrooms are a good source of B vitamins (read here why vitamin B is so pivotal for fertility) as well as many minerals like selenium, copper, and potassium. Useful in many types of dishes, mushrooms are quite a versatile food. This creamy pasta dish combines both the flavors of a tomato sauce and a white sauce, we were pleasantly surprised at the wonderful flavor.
I’ve never been a huge fan of mushrooms, but these may have just won me over a bit – at least in using fresh mushrooms!
(And yes – there are mushrooms under that pasta! They just fell underneath a bit.)
This creamy mushroom pasta is best served with a side salad and some homemade Italian dressing.
I’ve since added a few handfuls of fresh spinach into the sauce for an extra boost of nutrition and pop of color.
VARIATIONS – use brown rice pasta for a gluten-free version and zucchini noodles for a keto version.
Healthy Mushroom Pasta
- 1 pound spaghetti
- 1 cup onion minced
- 1/4 cup butter
- 1 clove garlic minced
- 3 cups milk
- 2 Tbsp nutritional yeast
- 1/4 cup tomato paste
- 5 ounces oyster mushrooms
- 1/4 bunch parsley
- 1 tsp sea salt to taste
- pepper to taste
- Boil pasta according to package directions.
- While the pasta cooks, saute onion in 2 Tbsp butter or oil with 1 tsp of salt until soft.
- Add in minced garlic and saute for an additional 2 minutes.
- In a blender, pour in the hot onion and garlic, milk, nutritional yeast, and tomato paste. Blend until fully combined. You could also use a stick blender for this!
- Heat mixture over medium low heat until hot.
- While sauce is heating, saute the mushrooms in the other 2 Tbsp butter or oil with a touch of salt, until browned.
- Toss the pasta with the sauce and mushrooms, garnish with parsley.
This post was sponsored in part by Back to the Roots, a company striving to create unique, enjoyable, and sustainable products for their customers. Each box of mushrooms is grown in recycled coffee grounds – they may use almost 1 million pounds of grounds this year!