Heart-Healthy Mushroom Cream Pasta
Indulge in the creamy comfort of Heart-Healthy Mushroom Cream Pasta, a guilt-free twist on a classic favorite. This plant-based recipe features whole-grain pasta tossed in a velvety almond milk and vegetable broth sauce, enriched with the savory depth of sautéed cremini mushrooms and a hint of fresh thyme. Nutritional yeast delivers a cheesy flavor without the dairy, while baby spinach adds vibrant color and nutrients. Quick to prepare in just 40 minutes, this dish is ideal for busy weeknights or a wholesome family dinner. Served with a sprinkle of fresh parsley, it’s a satisfying, flavorful meal that’s both heart-healthy and utterly indulgent. Perfect for health-conscious foodies searching for dairy-free, vegetarian pasta recipes!
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Ingredients
- 8 ounces whole-grain pasta
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 10 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 cup unsalted vegetable broth
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 3 tablespoons nutritional yeast
- 2 cups baby spinach
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Bring a large pot of salted water to a boil. Add the whole-grain pasta and cook according to the package instructions until al dente. Drain and set aside.
Step 2
In a large skillet over medium heat, add the extra-virgin olive oil. Once hot, add the minced garlic and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.
Step 3
Add the sliced cremini mushrooms and fresh thyme leaves to the skillet. Cook for an additional 6-8 minutes until the mushrooms are tender and their moisture has mostly evaporated.
Step 4
In a small bowl, whisk together the unsweetened almond milk and cornstarch until smooth.
Step 5
Pour the vegetable broth into the skillet with the mushrooms, followed by the almond milk mixture. Stir in the nutritional yeast.
Step 6
Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce begins to thicken.
Step 7
Add the baby spinach to the skillet and cook for another 2 minutes until the spinach wilts.
Step 8
Season the mushroom cream sauce with freshly ground black pepper and sea salt to taste.
Step 9
Combine the cooked pasta with the sauce in the skillet, tossing gently to coat the pasta evenly.
Step 10
Serve the pasta immediately, garnished with fresh parsley on top.
Nutrition Facts
| Serving size | (1274.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 811.9 |
| Total Fat 33.6g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1415.4mg | 0% |
| Total Carbohydrate 107.2g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 15.3g | |
| Protein 35.9g | 0% |
| Vitamin D 116.2IU | 0% |
| Calcium 610.6mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1847.3mg | 0% |
Source of Calories