Creamy Garlic & Mushroom Pasta

We’re getting closer to cozy season, which means it’s time for cozy food! My cousin had sent me a recipe that involved a whole bunch of chicken and cream cheese and it sounded absolutely divine. But quite frankly, I wasn’t in the mood for chicken and rice, and with everything happening in our environment right now, I didn’t feel right eating meat. Not only that, I’ve decided to make more of an effort to work on my gluten intake. I find myself feeling healthier when I am eating less gluten, but HOW COULD I GIVE UP PASTA?! My love affair with gluten is not ending, in fact, it’s being explored even more than I thought. I decided to try this red lentil pasta from Trader Joe’s for this recipe, and I was completely impressed. Now, you can use whatever noodle you want for this, and this isn’t even sponsored content…I’m just keeping it real! Feeling inspired, I created this sinfully delicious creamy garlic and mushroom sauce. A splash of wine and a secret splash of coconut aminos rounds this dish out to be the PERFECT easy any night meal with this creamy garlic pasta. This is a new favorite that I am adding to my fall food rotation, and I hope that you love this creamy garlic pasta, too!

Creamy Garlic & Mushroom Pasta
Servings: 4
Calories: 480
Fat: 8.9g
Carbs: 63.5g
Protein: 28g
Ingredients
  • 12 oz pasta*
  • 10 oz baby bella mushrooms, sliced
  • 1 cup chopped onions
  • 1 bell pepper, chopped
  • 8 cloves garlic, minced
  • 3 tbsp parsley
  • 1 tbsp coconut aminos
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 4 oz cream cheese
  • 1 tbsp olive oil
  • 1 tbsp slurry (equal parts cornstarch¬†+ water)
Directions
1) Like with all of my pasta dishes, get that pot of water on some heat so that it begins to come to a boil when you’re ready.
2) Add your onion, garlic, mushrooms, and bell pepper to a pan with olive oil and saute until soft, but not mushy. Season your vegetables with salt and copious amounts of pepper.
3) Add your white wine, coconut aminos, and chicken broth. Bring to a boil with your vegetables, and then reduce to a simmer.
4) Once your pasta water is brought to a boil, add your pasta and cook until tender.
5) While your pasta is cooking, add half of your parsley and the cream cheese. Stir in your cream cheese until completely melted.
6) Add your slurry in delicately, and stir your sauce until it thickens to your preferred texture. No more than a tbsp should do it!
7) Add your cooked pasta to the sauce and vegetables and toss to coat. Serve with fresh parsley and a big ol’ smile on your face.
*I used red lentil pasta, so please note that nutritional information may change if you use a different kind of pasta.

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