Healthy Easy Mushroom Pasta

This easy, healthy mushroom pasta recipe comes together in a matter of minutes! It is made using naturally low in fat fromage frais (fromage blanc), which thickens the sauce and adds lots of delicious tanginess to it.

This healthy mushroom pasta takes minutes to prepare and you’ll have a delicious vegetarian meal, made from scratch ready in about 15 minutes!  Quick, delicious and nutritious, too!

Healthy mushroom pasta ingredients

The sauce for this mushroom pasta contains only 4 ingredients!  So it’s very simple and also easy to make.

In addition to mushrooms and pasta this minimalist recipe contains a handful of pantry ingredients including a little oil for frying the mushrooms, cornstarch to thicken the sauce, and fromage frais (fromage blanc) for creaminess and a bit of tangy flavour.  I made the sauce using pasta water so nothing gets wasted. Season to taste and enjoy!

What mushrooms to use

As this is a quick and easy mushroom pasta recipe I recommend using common varieties such as regular closed cup mushroom, baby button or chestnut mushrooms.  Or use a combination.

If possible avoiding rinsing the mushrooms - it's best to clean them just by wiping them gently with a paper towel.

How to make mushroom pasta healthy

When it comes to creating quick healthy sauces (that aren’t tomato based) I love to use fromage frais.  This product is NOT the same as the more popular crème fraiche or sour cream.

Fromage frais is an ideal ingredient to use in sauces as it adds flavour while also being a great natural thickener. It has a very low fat content (6-8 g per 100g of the product), in comparison to crème fraiche, which can have as much as 45g fat (per 100 g of the product)!  Both ingredients have a similar tangy flavour.

Step-by-step recipe instructions

When you've cooked the pasta make the sauce (reserve at least ½ cup of pasta water).

1. Fry the mushrooms in a little oil on a high heat for about 5-6 minutes until browned, stirring occasionally.

2. Add the flour and stir to combine.  Pour in ½ a cup of the pasta water (it shouldn't be boiling hot) and stir until well combined and the sauce thickens and starts bubbling up. This should take seconds.  Remove from the heat and add the fromage frais.

3. Stir in the fromage frais thoroughly to create a smooth sauce. Season to taste.

4. Combine with the pasta, heat up again if necessary and serve.

Optional ingredients

This mushroom pasta is delicious as it is but you can add a different twist to it if you like.  Stir in a knob of butter, teaspoon of dijon mustard, a sprinkle of dried thyme or tarragon or drizzle of soy sauce for more depth of flavour.

Substitutions

• Use either regular mushrooms, baby button or chestnut mushrooms.
• If you can't get or prefer not to use fromage frais substitute sour cream or creme fraiche (both more calorific).
• Tagliatelle pasta can be replaced by your favourite pasta type (such as fusilli, penne, farfalle or linguine).

Serving suggestions

This healthy mushroom sauce can be served with pasta of your choice (I used tagliatelle), a generous amount of black pepper and garnished with fresh parsley.  For a low carb option try serving it over spiralized zucchini.

Alternatively use a combination of pasta and veggie noodles - less pasta, more veg, healthy and satisfying!

Top tips

• Frying the mushrooms over a high heat until lightly browned really brings out their flavour. I used this method in my vegan creamy mushroom soup recipe, with great results too.  If the mushrooms initially get soggy continue frying until the water evaporates and the mushrooms start browning.
• I often like to cook pasta with a bay leaf.  It’s an easy trick to add more flavour to a dish, especially one with few ingredients in it.
• Best served immediately.
• Not suitable for freezing.

You might also like

• Roasted Red Pepper Pasta with Tomatoes
• Roasted Asparagus Pesto Pasta
• Creamy Asparagus Mushroom Potato Casserole

Check out also this collection of over 12 healthy vegetarian pasta meals.

Keep in touch!

How has your easy mushroom pasta turned out for you? Let me know in the comments below, thanks!

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Healthy Easy Mushroom Pasta

This healthy easy mushroom pasta contains very few ingredients and comes together in a matter of minutes! It is made using naturally low in fat fromage frais (fromage blanc), which thickens the sauce and adds lots of delicious tanginess to it.

5 from 9 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: vegetarian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 people

Calories: 87kcal

Author: Monika Dabrowski

Ingredients

• ▢ 6 tagliatelle pasta nests uncooked
• ▢ 350 g mushrooms roughly chopped
• ▢ 1½ tsp corn starch/cornflour
• ▢ 2 heaped tablespoons fromage frais fromage blanc
• ▢ 2 tbsp olive oil
• ▢ fine sea salt and white pepper to taste
• ▢ 1 bay leaf

Metric - US Customary

Instructions

• Cook the pasta with the bay leaf in salted water according to the packet instructions. Drain, reserving at least ½ cup of the water.  
• In the meantime prepare the mushroom sauce. In a large pan heat up the oil, add the chopped mushrooms and fry over a high heat for about 5-6 minutes until golden brown. Stir occasionally.  
• Add the corn flour and stir in to combine. Pour in ½ cup of the water from cooking the pasta (the water can still be a little warm but not hot) and stir until the sauce thickens and starts bubbling up. Remove from the heat, stir in the fromage frais to create a creamy smooth sauce and season to taste. Toss in the cooked pasta, adjust the seasoning, heat up again if needed and serve!

Notes

• If possible avoiding rinsing the mushrooms - it's best to clean them just by wiping them gently with a paper towel.
• Frying the mushrooms over a high heat until lightly browned really brings out their flavour. If the mushrooms initially get soggy continue frying until the water evaporates and the mushrooms start browning.
• Use either regular mushrooms, baby button or chestnut mushrooms.
• If you can't get or prefer not to use fromage frais substitute sour cream or creme fraiche (both more calorific).
• I often like to cook pasta with a bay leaf.  It’s an easy trick to add more flavour to a dish, especially one with few ingredients in it.
• Optional ingredients: dried thyme, tarragon, knob of butter, a teaspoon of mustard or splash of soy sauce. Be generous with the pepper!
• This simple mushroom sauce can be served with pasta of your choice - I used tagliatelle.  For a low carb option try serving it with root vegetable noodles nests.  Alternatively use a combination of pasta and veggie noodles - less pasta, more veg, healthy and satisfying!
• If the sauce is too thick add a splash of water.

Nutrition

Serving: 1serving | Calories: 87kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

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