Low Fat Spaghetti with Creamy Mushroom Sauce

Indulge in a guilt-free pasta night with this Low Fat Spaghetti with Creamy Mushroom Sauce, a perfect balance of comfort and wellness. Made with hearty whole wheat spaghetti and a luxuriously creamy, dairy-free mushroom sauce, this recipe is a wholesome twist on a classic favorite. The sauce gets its velvety texture from a blend of unsweetened almond milk and cornstarch, with baby bella mushrooms adding depth and richness to every bite. Fresh parsley, aromatic garlic, and a hint of black pepper elevate the flavors, while a sprinkle of Parmesan (optional) makes it extra indulgent without the extra calories. Ready in just 30 minutes, this quick and easy low-fat pasta dish is perfect for weeknight dinners or meal prepping, offering a satisfying meal that’s both nutritious and delicious.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz Whole wheat spaghetti
• 1 tsp Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 12 oz Baby bella mushrooms, sliced
• 1 cup Low-sodium vegetable broth
• 1 tbsp Cornstarch
• 1 cup Unsweetened almond milk or any non-dairy milk
• 2 tbsp Fresh parsley, chopped
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Parmesan cheese (optional, for garnish)

Directions

Step 1

Bring a large pot of water to a boil, add a pinch of salt, and cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Step 2

Heat the olive oil in a large non-stick skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, or until softened.

Step 3

Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and release their juices.

Step 4

In a small bowl, whisk together the vegetable broth and cornstarch until smooth. Pour this mixture into the skillet with the mushrooms.

Step 5

Add the almond milk to the skillet and stir well. Bring the mixture to a gentle simmer and cook for 3-4 minutes, or until the sauce thickens.

Step 6

Stir in the chopped parsley, salt, and black pepper. Adjust seasonings to taste.

Step 7

Add the cooked spaghetti to the skillet and toss well to coat the pasta with the creamy mushroom sauce. If the sauce is too thick, add a little bit of the reserved pasta water until the desired consistency is reached.

Step 8

Serve immediately, garnished with a sprinkle of Parmesan cheese if desired. For a vegan meal, skip the Parmesan.

Nutrition Facts

Serving size	(1322.6g)

Amount per serving	% Daily Value*
Calories	802.4

Total Fat 22.4g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 6mg	0%
Sodium 1683.1mg	0%
Total Carbohydrate 127.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 15.8g
Protein 33.6g	0%

Vitamin D 123.8IU	0%
Calcium 692.8mg	0%
Iron 8.1mg	0%
Potassium 2264.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 15.9%

Carbs: 60.3%