Sunday, May 18, 2014

Spagehtti with Creamy Mushroom Sauce

I have a major food love affair with mushrooms.  They're tasty and filling and they dont really need much in the way of spicing.  All you have to do is saute them & you're good to go.

Recipe from Eating Well
Yields 6 servings
341 calories per serving

12 oz whole wheat spaghetti
1 tbsp olive oil
2 tbsp chopped garlic (about 2 cloves)
3/4 tsp salt
1/2 tsp cracked black pepper
1.5 lb sliced mushrooms
3 tbsp flour
1 c chicken broth
1/3 c light cream

Cook pasta according to box directions.
Drain & set aside.

Heat oil in a large skillet over medium high heat.
Add garlic, salt, & pepper; saute for about a minute.
Add the mushrooms & cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 10 minutes.

Sprinkle flour over the mushrooms and stir to coat.
Pour in broth & bring to a boil, stirring constantly.
Simmer, while stirring, until thick.
Remove from heat & stir in cream.

Stir mushroom mix into spaghetti and serve.

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