Low Fat Garlic Mushroom Pasta Recipe

Low-Fat Garlic Mushroom Pasta

A delightful bite of flavors dancing on your taste buds, a harmonious blend of garlic infused goodness and yummy mushrooms, all nestled in a bed of tender, low-fat pasta. Today, I’m thrilled to share with you my culinary creation, a recipe that not only flirt with the senses but also stand by to the principles of health and wellness the Low-Fat Garlic Mushroom Pasta. I embarked on a culinary journey to perfect this recipe, ensuring each bite is a celebration of taste without compromising on nutritional values.

Recipe Ingredients

  • 250 g of dried linguine, the elegant tapestry for our dish.
  • 1 tablespoon of olive oil, a golden elixir to weave richness into every strand.
  • A small onion, finely chopped, adding a subtle, aromatic layer to our creation.
  • 2 cloves of garlic, crushed, infusing the essence of warmth and depth.
  • 500 g of white mushrooms, sliced to perfection, creating a symphony of earthy tones.
  • 200 ml of low-fat crème fraîche, the creamy virtuoso that binds our ensemble.
  • 60 g of Parmesan cheese, grated, a sprinkle of indulgence to elevate the experience.
  • 2 tablespoons of freshly chopped flat-leaf parsley, a burst of freshness to balance the richness.
  • Freshly grated salt and pepper, the maestros of seasoning, guiding the flavor symphony to perfection.
Low-Fat Garlic Mushroom Pasta

How to Make This Low Fat Garlic Mushroom Pasta

Setting the Stage

Begin the culinary journey by bringing a large pot of salted water to a rolling boil. Once your stage is set, introduce 250 g of dried linguine to the bubbling cauldron. Stir occasionally, allowing the linguine to pirouette in the hot water, transforming into a canvas for the forthcoming flavors.

Garlic & Onion Overture

While the linguine gracefully pirouettes, take center stage with a skillet. Add 1 tablespoon of olive oil and let it shimmer. Now, introduce a finely chopped small onion, allowing it to waltz in the pan until translucent. Cue the entrance of 2 crushed garlic cloves, releasing their aromatic notes into the performance.

Mushroom Crescendo

As the garlic and onion symphony plays, add the main protagonists – 500 g of sliced white mushrooms. Let them sauté until golden brown, a visual crescendo signaling the development of rich, earthy flavors.

Creamy Interlude

Now, a moment of creamy indulgence. Pour 200 ml of low-fat crème fraîche into the skillet, stirring gently to create a luscious, velvety sauce. Allow the ingredients to dance together, achieving a harmonious balance.

Parmesan Elevation

Introduce 60 g of grated Parmesan cheese into the medley, sprinkling it like stardust. Let the cheese melt, adding a layer of decadence that elevates the dish to a higher realm of taste.

Herbaceous Cadence

Enter 2 tablespoons of freshly chopped flat-leaf parsley, infusing a burst of freshness into the composition. This herbal cadence cuts through the richness, ensuring each bite is a nuanced experience.

Seasoning Finale

Conclude with a flourish, freshly grating salt and pepper to taste. Toss the linguine into the skillet, allowing it to embrace the flavors in a final, grand gesture.

Low-Fat Garlic Mushroom Pasta

Serving Instructions

As you prepare to present this culinary masterpiece, envision a beautifully set table, awaiting the arrival of the Low-Fat Garlic Mushroom Pasta. Serve the pasta generously on individual plates, ensuring each portion is adorned with a sprinkle of freshly chopped flat leaf parsley for a vibrant touch. Pair it with a crisp, light white wine or a refreshing green salad to complement the richness of the dish.

Storage and Freezing Instructions

Storage

Transfer any remaining Low-Fat Garlic Mushroom Pasta to an airtight container and refrigerate promptly. It’s recommended to consume within 2-3 days to ensure optimal freshness. When reheating, a splash of water or additional fresh cream can revitalize the flavors.

Freezing

Surprisingly, this dish is a gracious candidate for freezing. Allow the pasta to cool completely before transferring it to a freezer-safe container, ensuring all air is removed to prevent freezer burn. Label with the date for easy tracking. The Low-Fat Garlic Mushroom Pasta can delight your taste buds even after being frozen for up to 1-2 months.

Low-Fat Garlic Mushroom Pasta

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FAQs

Can I use a different type of pasta for this recipe?

While the recipe features linguine, feel free to experiment with your favorite pasta shape. Penne, fettuccine, or even whole wheat varieties can add a unique twist to the dish.

Is there a suitable substitute for fresh cream ?

Greek yogurt or low-fat sour cream can step in for fresh cream , maintaining the creamy texture and enhancing the tangy notes in the recipe.

Can I make this dish vegan?

Replace Parmesan with nutritional yeast, use a plant-based fresh cream or coconut milk, and opt for vegan pasta. .

How do I prevent the pasta from sticking together?

Ensure your pasta water is generously salted, and stir occasionally while cooking. After draining, toss the pasta with a touch of olive oil to prevent sticking.

Can I add protein to make it a more substantial meal?

Grilled chicken, shrimp, or even tofu can be excellent protein additions. Cook separately and fold them into the finished pasta for a hearty, well-balanced meal.

Low-Fat Garlic Mushroom Pasta

Low Fat Garlic Mushroom Pasta

A delightful bite of flavors dancing on your taste buds, a harmonious blend of garlic infused goodness and yummy mushrooms, all nestled in a bed of tender, low-fat pasta.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 368 kcal

Ingredients
  

  • 250 g dried linguine
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic crushed
  • 500 g White mushrooms sliced
  • 200 ml low fat crème fraiche
  • 60 g parmesan cheese grated
  • 2 tbsp flatleaf parsley chopped
  • Freshly grated salt and pepper

Instructions
 

  • Embark on your culinary journey by orchestrating a ballet of flavors. Immerse 250 g of dried linguine in a pot of salted, boiling water. Let them dance, stirring occasionally, until they achieve the perfect al dente texture, akin to a well-rehearsed performance.
  • While the linguine takes center stage, sauté a finely chopped small onion in 1 tablespoon of shimmering olive oil until it unveils its translucent grace. Introduce the crushed garlic cloves, choreographing an aromatic ballet that permeates the kitchen.
  • As the garlic and onion ballet unfolds, add the main characters – 500 g of sliced white mushrooms. Let them waltz in the skillet until they attain a golden brown hue, infusing the dish with earthy richness.
  • Enter the creamy crescendo. Pour 200 ml of low-fat crème fraîche into the skillet, stirring gently to create a luscious, velvety sauce. Let the ingredients dance in harmony, achieving a symphony of taste and texture.
  • Engage in a pas de deux with 60 g of grated Parmesan cheese, allowing it to melt and gracefully envelop the ensemble. This adds a layer of decadence, elevating the dish to a crescendo of flavors.
  • Cue the herbal ensemble. Add 2 tablespoons of freshly chopped flat-leaf parsley, infusing a burst of freshness into the medley. This herbal interlude cuts through the richness, ensuring each bite is a nuanced and balanced experience.
  • Conclude with a seasoning finale, grating salt and pepper to taste. Toss the linguine into the skillet, letting it embrace the flavors in a final, grand gesture.
  • Give your creation an encore a final gentle toss to ensure every strand is coated in the delightful medley. Plate your masterpiece, garnishing with additional parsley if desired. The Low-Fat Garlic Mushroom Pasta is ready to take a bow and grace your table with its flavorful presence.
Keyword Creamy garlic mushroom linguine, Easy low-fat pasta dishes, Healthy mushroom pasta, Low-Fat Garlic Mushroom Pasta recipe
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.