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.

Healthy mushroom pasta with fromage frais (fromage blanc)

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.  I thought I’d make that clear right from the start to avoid any confusion.

Fromage frais (fromage blanc) is an ideal ingredient to use in sauces.  Simply remove the pan from the heat and stir it into the sauce to create a light, creamy consistency.  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.

Check out ALL my recipes where I’ve used fromage frais!

Equipment you’ll need

• Large cutting board and knife
• Large pan, spatula, large spoon
• Medium size pot for cooking the pasta and strainer
• Cup

How to make easy mushroom pasta sauce: step-by-step

This healthy mushroom pasta sauce contains only 4 ingredients!  So it’s very simple and also incredibly easy to make.

When you’ve cooked the pasta make the sauce (reserve at least 1/2 cup of water from cooking the pasta).

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

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2. Add the flour and stir to combine.  Pour in 1/2 a cup of the water from cooking the pasta (the water 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.

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

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

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

What mushrooms to use in simple mushroom pasta

As this is a quick and simple everyday pasta recipe I recommend using regular closed cup mushroom or chestnut mushrooms.  Or use a bit of both.

Serving suggestions

This simple mushroom sauce can be served with pasta of your choice – I used tagliatelle.  For a low carb option try serving it with these delicious, versatile root vegetable noodles nests.

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.

More healthy mushroom recipes

If you like this easy mushroom pasta you might also this recipe for Polish potato dumplings which also come with a simple mushroom sauce.  Check out also this potato asparagus casserole with mushrooms as well as leek and mushroom pie.  For a non-vegetarian recipe idea see my mushroom and chicken 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 7 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: International

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, regular or chestnut roughly chopped
• 1.5 tsp corn flour
• 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. Strain, 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 1/2 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 and heat up again if needed and serve!

Notes

• 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.
• 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.
• This simple mushroom sauce can be served with pasta of your choice - I used tagliatelle.  For a low carb option try serving it with these delicious, versatile 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

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RECIPE LINK PARTIES

I am bringing this healthy mushroom pasta recipe to What’s for Dinner Sunday and #CookBlogShare.