This healthy mushroom cream pasta is loaded with milk and so creamy! Made in just one pan, it's rich and delicious - you'll absolutely love it!
Ingredients
1 servings- Pasta80-90g
- Mixed mushrooms (shimeji, maitake, king oyster, etc.), your choiceto taste
- Butter or margarine10g
- Garlic (minced or garlic paste)1/2 clove
- Garnish greens (broccoli sprouts shown in photo)as desired
- ★Milk200ml
- ★Water200ml
- ★Consommé or chicken bouillon powder (granules)1 tsp
- ★Sliced cheese1 slice
- ★Miso1/2 tsp
- ★Salta pinch
- ★Black peppera pinch
- ★Lemon juicea pinch
- ★Black pepper (garnish)to taste
Directions
20 min- 1
Prepare the mushrooms by breaking them into bite-sized pieces or cutting as desired.
- 2
Add 10g butter and 1/2 clove of garlic to a frying pan and heat over low heat until fragrant.
- 3
Add your desired amount of mushrooms and sauté while sprinkling with a pinch of salt and black pepper.
- 4
Add 200ml milk, 200ml water, and 1 tsp consommé or chicken bouillon powder. Add 80-90g pasta and simmer over medium heat, stirring occasionally.
- 5
When the liquid has reduced by about half, add 1 slice of cheese and 1/2 tsp miso, then continue simmering until the sauce thickens.
- 6
Add a pinch of lemon juice and mix everything together. Taste and adjust seasoning with a pinch of salt if needed.
- 7
Plate the pasta, top with your choice of garnish greens, sprinkle with black pepper, and serve.
Tips
When adding the pasta, break it in half to prevent burning. While miso adds depth in small amounts, be careful when adding cheese as it increases thickness and the sauce can reduce too quickly.
Nutrition
Per serving- Calories620 kcal
- Protein22.5 g
- Fat22 g
- Carbs82 g
- Sodium2.8 g
This healthy mushroom cream pasta is loaded with milk and so creamy! Made in just one pan, it's rich and delicious - you'll absolutely love it!
Ingredients
1 servings- Pasta80-90g
- Mixed mushrooms (shimeji, maitake, king oyster, etc.), your choiceto taste
- Butter or margarine10g
- Garlic (minced or garlic paste)1/2 clove
- Garnish greens (broccoli sprouts shown in photo)as desired
- ★Milk200ml
- ★Water200ml
- ★Consommé or chicken bouillon powder (granules)1 tsp
- ★Sliced cheese1 slice
- ★Miso1/2 tsp
- ★Salta pinch
- ★Black peppera pinch
- ★Lemon juicea pinch
- ★Black pepper (garnish)to taste
Directions
20 min- 1
Prepare the mushrooms by breaking them into bite-sized pieces or cutting as desired.
- 2
Add 10g butter and 1/2 clove of garlic to a frying pan and heat over low heat until fragrant.
- 3
Add your desired amount of mushrooms and sauté while sprinkling with a pinch of salt and black pepper.
- 4
Add 200ml milk, 200ml water, and 1 tsp consommé or chicken bouillon powder. Add 80-90g pasta and simmer over medium heat, stirring occasionally.
- 5
When the liquid has reduced by about half, add 1 slice of cheese and 1/2 tsp miso, then continue simmering until the sauce thickens.
- 6
Add a pinch of lemon juice and mix everything together. Taste and adjust seasoning with a pinch of salt if needed.
- 7
Plate the pasta, top with your choice of garnish greens, sprinkle with black pepper, and serve.
Nutrition
Per serving- Calories620 kcal
- Protein22.5 g
- Fat22 g
- Carbs82 g
- Sodium2.8 g
Tips
When adding the pasta, break it in half to prevent burning. While miso adds depth in small amounts, be careful when adding cheese as it increases thickness and the sauce can reduce too quickly.