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.
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 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, heat up again if needed and serve!
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!