Low fat garlic mushroom pasta. This is one delicious quick healthy dish that the whole family will thank you for. You’ll think you’re in a restaurant and this will become a weekly family staple!
Low fat garlic mushroom pasta is my lighter version of the classic pasta dish.
Easy to make and ready in just over 30 minutes, this healthier recipe is perfect for dinner on those busy weeknights.
You won’t believe that this delicious tasting creamy mushroom pasta is actually made with no cream either.
It’s amazing that so much flavour can be extracted from such a simple recipe that uses few ingredients!
Instead of cream, my garlic mushroom pasta uses low fat creme fraiche and some grated parmesan.
These substitutions for cream still mean the recipe has that delicious creamy indulgent sauce affect and of course it’s still packed with juicy mushrooms and just the right amount of garlic.
Not only is this a healthier mushroom pasta dish but you’ll still enjoy all the filling benefits of a wholesome comforting pasta meal!
This garlic mushroom pasta recipe is ideal if you’re trying to reduce fat, are on a low fat diet or when you just crave a yummy lower fat pasta recipe with less calories.
Plus if you’re trying to reduce your meat consumption this is a perfect substitution dish.
Although meatless you’ll still get 36% of your daily recommended protein requirements!
How To Make Garlic Mushroom Pasta
- Cook the pasta according to the package instructions.
- Whilst the pasta is cooking sauté the onion and garlic together until softened for about 3 – 4 minutes.
- Add half the mushrooms then when they have reduced in size add the other half. Sauté until cooked about 8 minutes in total.
- Stir in the crème fraiche and when it starts to bubble turn down to simmer stirring frequently for about 2 minutes.
- Remove from the heat, stir in the parmesan, parsley, and season to taste.
- Drain the pasta and combine it with the mushrooms and sauce. Serve.
Questions About This Garlic Mushroom Pasta
- Can I use other mushrooms instead of white ones? Yes, most kinds of mushrooms can be used. Chestnut or brown mushrooms add different flavours to the dish. If using small mushrooms they won’t need to be sliced.
- Can I use different pasta if I can’t get linguine? Yes you could substitute with spaghetti. You could also use gluten free pasta to make this recipe a gluten free garlic mushroom pasta.
- Once cooked, is it possible to freeze this pasta dish? Unfortunately no. This is not a dish I have been able to freeze once cooked. It’s extremely watery when reheated after defrosting.
- Can I keep this in the fridge once cooked? I do recommend you eat this recipe fresh. However you could eat any leftovers as a cold packed lunch at work the next day.
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Other Popular Pasta Recipes You Might Also Like
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- Chicken pesto pasta. This delicious and easy to make homemade pesto with pasta dinner is a perfect family meal for busy weeknights.
- Quick and easy pasta pomodoro is the perfect family dinner for when you’re short of time. Ready in just 30 minutes you’ll love this cheats version of the tasty Italian classic!
Low Fat Garlic Mushroom Pasta Recipe
Serve your garlic mushroom pasta with a couple of slices of garlic bread.
Or as it is quite filling a green side salad would be perfect!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Low Fat Garlic Mushroom Pasta
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Equipment
Ingredients
- 250 g dried linguine
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 500 g White mushrooms sliced
- 200 ml low fat crème fraiche
- 60 g parmesan cheese grated
- 2 tbsp flatleaf parsley chopped
- Freshly grated salt and pepper
Instructions
- Cook the linguine according to package directions.
- Heat the oil in a large skillet or non-stick frying pan over a medium heat and sauté the onion and garlic together until softened for about 3 – 4 minutes.
- Add half the sliced mushrooms then when they have reduced in size add the other half. Sauté until cooked about 8 minutes in total.
- Stir in the crème fraiche and when it starts to bubble turn down to simmer stirring frequently for about 2 minutes.
- Remove from the heat, stir in the parmesan, parsley, and season to taste.
- Drain the pasta and combine it with the mushrooms and sauce. Serve.
David @ Spiced
I absolutely love creamy pastas! They are one of my all-time favorite comfort foods. However, as you noted, creamy pastas are often terrible for the waistline. What a fun idea to use crème fraiche in there! This looks like the perfect meal for curling up on the couch and watching some tv!
Neil
You honestly wont notice an difference in using crème fraiche instead of cream here David. In fact we actually prefer crème fraiche now! Enjoy curling up with this and watching the TV!
Ron
Like David, I also love creamy pasta and toss in mushrooms and I’m in foodie heaven. I like the idea of using the lite crème Fraiche. Every calorie counts these days…
Neil
Absolutely Ron. And we don’t have to stop enjoying our favourite meals. Just change them up a little! Thanks. 🙂
Jeff the Chef
This is very interesting. I didn’t know there was such a thing as low-fat creme fraiche. Ialways make my own, so I was curious to know how to make a low-fat version. Turns out, it’s made with half-n-half – at least according to the reciep that I found. Very cool! I’ll have to try my hand at making it, and then making this pasta!
Neil
You are more adventurous cooking wise than I am Jeff to be making your own creme fraiche! Good on you. Hope your low-fat version turns out well and you enjoy this garlic mushroom pasta recipe.
Ben | Havocinthekitchen
Actually, I can believe this creamy mushroom pasta is made without any cream as I rarely use cream in pasta myself. I’d normally go with cream cheese, but crème fraiche sounds even better and lighter. And with garlic and sautéed mushrooms, this is utterly delicious indeed!
Neil
I often used cream cheese too Ben but in this occassion I felt the creme fraiche went best with the recipe. Thanks for your comment. 🙂
Katerina
Healthier creamy pasta? Well I’m in! This looks amazing and I can tell you the kids would love this. I am always looking for some lighter meatless meals to feed them so thanks for the inspiration, Neil!
Neil
Thanks Katerina. This is one of our favourite meatless meals at the moment.
mimi rippee
This is fabulous. I’d love it as is, or as a side dish. Definitely creamy!
Neil
Yeah, I forgot to say in the recipe that it makes an excellent side dish too. Thanks Mimi!
All That I'm Eating
I’ve used creme fraiche in place of cream with pasta dishes before and always really liked it. Really like the sound of this, perfect for a quick midweek supper.
Neil
Yep it’s exactly that, perfect for a quick supper. Hope you get a chance to make it and thanks for your comment! 🙂
Laura
Neil, I’ve never even considered using creme fraiche in a pasta dish! But why not? A brilliant substitution, so I can’t wait to try this. Like most people, I love a creamy pasta, but don’t very often make them at home. love this idea! Thanks!
Neil
The use of creme fraiche instead of cream makes for a delicious substitution Laura. Hope you enjoy this! 🙂