Low Sodium Spaghetti with Creamy Mushroom Sauce

Indulge in the comforting flavors of this Low Sodium Spaghetti with Creamy Mushroom Sauce, a heart-healthy twist on a classic pasta dish. This recipe combines tender low-sodium spaghetti with a velvety sauce made from earthy cremini mushrooms, fragrant garlic, and a rich blend of unsalted chicken stock and heavy cream. Fresh thyme and a hint of black pepper elevate the flavor profile, while optional low-sodium Parmesan adds a subtle, nutty finish. Perfect for weeknight dinners, this dish is both easy to prepare—ready in just 35 minutes—and beautifully balanced, ideal for those watching their sodium intake without sacrificing taste. Garnished with freshly chopped parsley, this pasta is as visually appealing as it is delicious—your family will never guess it’s low-sodium!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Low-sodium spaghetti
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 small Yellow onion, finely diced
• 3 pieces Garlic cloves, minced
• 10 oz Cremini mushrooms, sliced
• 1.5 cups Unsalted chicken or vegetable stock
• 1 cup Heavy cream
• 1 tsp Fresh thyme leaves, chopped
• 0.5 tsp Freshly ground black pepper
• 0.25 cup Grated Parmesan cheese (optional, low-sodium version)
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of water to a boil. Cook the low-sodium spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat the olive oil and unsalted butter in a large skillet over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.

Step 5

Add the sliced cremini mushrooms to the skillet and cook for 6-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

Step 6

Pour in the unsalted chicken or vegetable stock and bring to a simmer. Allow the mixture to reduce slightly, about 3-4 minutes.

Step 7

Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently for 5-6 minutes, stirring occasionally, until it thickens slightly.

Step 8

Add the chopped fresh thyme leaves and freshly ground black pepper, stirring to combine. Taste the sauce and adjust the seasonings as needed, keeping in mind the low-sodium focus.

Step 9

If using, stir in the grated Parmesan cheese until melted and fully incorporated.

Step 10

Add the cooked spaghetti to the skillet and toss gently to coat the pasta evenly in the creamy mushroom sauce.

Step 11

Serve immediately, garnished with fresh parsley. For an extra touch, sprinkle a small amount of additional Parmesan cheese if desired (optional).

Nutrition Facts

Serving size	(1451.1g)

Amount per serving	% Daily Value*
Calories	2181.6

Total Fat 154.0g	0%
Saturated Fat 78.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 313.9mg	0%
Sodium 535.6mg	0%
Total Carbohydrate 131.2g	0%
Dietary Fiber 11.6g	0%
Total Sugars 15.5g
Protein 54.1g	0%

Vitamin D 28.3IU	0%
Calcium 755.7mg	0%
Iron 5.9mg	0%
Potassium 1539.1mg	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: 65.2%

Protein: 10.2%

Carbs: 24.7%