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Creamy Garlic Mushroom Pasta with Yogurt Sauce
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings:
3
cups
Calories:
126
kcal
Course:
Main Course
Cuisine:
American, Italian
This Garlic Mushroom Pasta has a creamy sauce paired with perfectly cooked garlicky mushrooms and will steal your heart for sure!
Ingredients
75
g
Whole Grain Linguine
½
tsp
Olive Oil
¼
cup
Onion
,
Chopped, 40g
½
tsp
Garlic
,
Minced
2
cups
Mushrooms
,
Sliced, 140g
6
Tbsp
Almond Milk
¼
tsp
Salt
¼
tsp
Ground Black Pepper
¾
cup
Non-fat Greek Yogurt
,
100g
Instructions
Bring 3½ cups water to a boil in small pot, add pasta, and cook for about 10 minutes. Drain, return to pan, and cover to keep warm.
Heat oil in a large skillet on medium-high and fry onions and garlic for 2 min until translucent.
Add mushrooms and cook till they begin to brown, about 5 minutes.
Add almond milk and reduce heat.
Make sure yogurt is at room temperature (to prevent curdling), and stir it in.
Season with salt and pepper, and heat through. Don’t bring to a boil or the yogurt may curdle.
Add cooked pasta to sauce, toss to combine, and serve immediately!
Notes
Make sure the yogurt and milk are at room temperature, or they will split and curdle when added in.
Microwave for 5-7 seconds if they were taken out of the fridge.
Use Coconut, Almond or Soy-based Yogurt to make this Vegan.
Product Recommendations:
Barilla
Whole Grain Linguine
Chobani
Non-Fat Plain Greek Yogurt
Nutrition:
Servings: 3 cups | Serving size: 1 cup
Calories: 126kcal
Fat: 2g | Saturated fat: 0.13g
Carbohydrates: 21.8g | Fiber: 3.97g | Sugar: 2.83g
Protein: 8.63g