Low Sodium Mushroom Cream Pasta

Indulge in the luscious flavors of creamy comfort food with this Low Sodium Mushroom Cream Pasta—a perfect balance of rich taste and heart-healthy cooking. This recipe showcases tender whole-grain pasta enveloped in a velvety sauce made from unsalted butter, low-fat milk, and low-sodium vegetable broth, ensuring a flavor-packed yet guilt-free dish. Sautéed cremini mushrooms and fragrant garlic infuse the sauce with earthy, savory notes, while fresh thyme and parsley add a touch of herbal brightness. Finished with just a sprinkle of Parmesan for a cheesy, satisfying bite, this dish is ideal for those seeking a healthier pasta option without compromising on depth and creaminess. Ready in only 30 minutes and perfect for a family dinner or weeknight treat, this low-sodium pasta recipe is sure to become a go-to favorite!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Pasta (preferably whole grain or low-sodium)
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 cup Low-sodium vegetable broth
• 200 grams Cremini mushrooms, sliced
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 cup Low-fat milk
• 0.5 teaspoon Black pepper, freshly ground
• 1 teaspoon Fresh thyme leaves
• 30 grams Parmesan cheese, freshly grated
• 2 tablespoons Parsley, chopped

Directions

Step 1

Bring a large pot of water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

In a large pan over medium heat, add olive oil. Add minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the sliced cremini mushrooms to the pan and cook for about 5-7 minutes until they are golden brown and have released their moisture.

Step 4

Push the mushrooms to the side of the pan and add unsalted butter. Allow it to melt, then add the flour and stir continuously to create a roux, cooking for about 1-2 minutes.

Step 5

Gradually pour in the low-fat milk while continuing to stir to avoid lumps. Once smooth, add the low-sodium vegetable broth and stir until the sauce thickens, about 3-5 minutes.

Step 6

Season the sauce with freshly ground black pepper and add fresh thyme leaves. Taste and adjust seasoning if needed.

Step 7

Reduce heat to low and add the cooked pasta to the sauce, tossing to evenly coat. Add a bit of reserved pasta water if needed to adjust the sauce consistency.

Step 8

Sprinkle the freshly grated Parmesan cheese over the pasta and stir until melted and well incorporated.

Step 9

Garnish with chopped parsley before serving. Serve hot and enjoy your creamy low sodium mushroom pasta!

Nutrition Facts

Serving size	(1049.2g)

Amount per serving	% Daily Value*
Calories	1144.7

Total Fat 68.5g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 105.2mg	0%
Sodium 750.8mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 12.1g	0%
Total Sugars 18.6g
Protein 40.9g	0%

Vitamin D 120.8IU	0%
Calcium 736.9mg	0%
Iron 6.0mg	0%
Potassium 1215.8mg	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: 51.4%

Protein: 13.6%

Carbs: 35.0%