Healthy Mushroom Pasta
Recipe from Back to the Roots.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
- 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.
Gluten-free - use brown rice or corn pasta
Keto/grain-free - use zucchini noodles
Calories: 461kcal | Carbohydrates: 69g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 217mg | Potassium: 641mg | Fiber: 4g | Sugar: 10g | Vitamin A: 810IU | Vitamin C: 7.7mg | Calcium: 169mg | Iron: 2mg