Low Sodium Creamy Mushroom Pasta

Indulge in the comforting flavors of this Low Sodium Creamy Mushroom Pasta, a heart-healthy twist on a classic favorite. This recipe features tender whole wheat pasta smothered in a velvety, low-sodium sauce made with earthy button and cremini mushrooms, unsweetened almond milk, and fragrant fresh thyme. A cornstarch slurry effortlessly thickens the sauce without the need for heavy cream, while a splash of lemon juice and fresh parsley provide a bright, refreshing finish. Perfect for a quick and wholesome weeknight dinner, this dish comes together in just 35 minutes and delivers restaurant-quality flavor with minimal sodium. Optional Parmesan cheese adds a subtle savory note, but this pasta is every bit as delicious dairy-free.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz whole wheat pasta
• 2 tbsp olive oil
• 8 oz button mushrooms
• 8 oz cremini mushrooms
• 3 cloves garlic
• 1 cup unsalted vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp cornstarch
• 1 tsp fresh thyme
• 0.5 tsp black pepper
• 0.25 cup fresh parsley
• 1 tbsp lemon juice
• 0.25 cup grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, clean the button and cremini mushrooms with a damp cloth and slice them thinly.

Step 3

In a large skillet over medium heat, add the olive oil. Once heated, add the sliced mushrooms and sauté for about 5 minutes until they release their moisture and begin to brown.

Step 4

Mince the garlic cloves and add them to the skillet, sautéing for an additional 1-2 minutes until fragrant.

Step 5

Add the unsalted vegetable broth to the skillet with the mushrooms and bring to a gentle simmer.

Step 6

In a small bowl, combine the cornstarch and a few tablespoons of unsweetened almond milk to create a slurry. Stir this into the simmering broth.

Step 7

Slowly pour in the remaining almond milk, stirring constantly until the sauce begins to thicken, about 3-4 minutes.

Step 8

Add the fresh thyme and black pepper to the sauce, stirring to incorporate.

Step 9

Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the creamy mushroom sauce.

Step 10

Remove the skillet from heat and stir in the fresh chopped parsley and lemon juice for a fresh burst of flavor.

Step 11

Serve immediately, garnished with optional grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1422.0g)

Amount per serving	% Daily Value*
Calories	1158.9

Total Fat 51.4g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 47.6mg	0%
Sodium 1114.3mg	0%
Total Carbohydrate 130.8g	0%
Dietary Fiber 21.3g	0%
Total Sugars 13.9g
Protein 56.4g	0%

Vitamin D 103.7IU	0%
Calcium 1231.1mg	0%
Iron 8.9mg	0%
Potassium 2668.4mg	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: 38.2%

Protein: 18.6%

Carbs: 43.2%