Creamy Healthy Pasta With Mushrooms
Healthy pasta with mushrooms brings rich, savory flavor in a lighter dish. A simple, satisfying recipe perfect for weeknight dinners.
Equipment
- 1 large pot for the pasta
- 1 large sauté pan or large skillet
Ingredients
- 12 ounces whole-wheat, chickpea, or regular pasta (short shapes like penne, fusilli, or shells work best)
- 16 ounces mixed mushrooms , cleaned and sliced (cremini, shiitake, oyster, or button)
- 1 small Onion or shallot, finely chopped
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tbsp Butter (optional), for extra richness
- 1 cup Low-sodium vegetable or chicken broth
- ¾ cup Plain Greek yogurt (2% or whole)
- ½ cup Milk (dairy or unsweetened plant milk)
- ⅓ cup Parmesan cheese, finely grated, plus more for serving
- 2 cups Fresh spinach (optional)
- 1 Lemon, zest and juice
- Fresh herbs: Parsley or thyme
- Spices: Salt, black pepper, red pepper flakes (optional), and a pinch of nutmeg
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.12 ounces whole-wheat, chickpea, or regular pasta
- Sauté the mushrooms: Heat olive oil in a large skillet over medium-high. Add mushrooms in a single layer and let them brown undisturbed for 3–4 minutes. Stir, add a pinch of salt, and cook until deep golden and tender. Push to the sides of the pan.2 tbsp Olive oil, 16 ounces mixed mushrooms , cleaned and sliced
- Build flavor: Add butter (if using), onion or shallot, and a pinch of salt. Cook 2–3 minutes until softened. Stir in garlic for 30 seconds until fragrant.1 small Onion or shallot, finely chopped, 1 tbsp Butter (optional), for extra richness, 3 cloves Garlic, minced
- Deglaze: Pour in the broth. Scrape up any browned bits and simmer for 2–3 minutes to reduce slightly.1 cup Low-sodium vegetable or chicken broth
- Make it creamy: Lower the heat. In a small bowl, whisk Greek yogurt with milk until smooth. Off the heat, stir the yogurt mixture into the skillet. Return to low heat and warm gently. Do not boil.¾ cup Plain Greek yogurt (2% or whole), ½ cup Milk (dairy or unsweetened plant milk)
- Season: Add lemon zest, a squeeze of lemon juice, black pepper, a pinch of nutmeg, and red pepper flakes if you like heat. Taste and adjust salt.1 Lemon, zest and juice
- Add greens: Stir in spinach until wilted, about 1 minute. If the sauce seems thick, loosen with a splash of reserved pasta water.2 cups Fresh spinach (optional)
- Toss with pasta: Add the drained pasta to the skillet. Sprinkle in Parmesan and toss over low heat until glossy and well-coated. Add more pasta water a little at a time for a silky finish.⅓ cup Parmesan cheese, finely grated, plus more for serving
- Finish and serve: Top with chopped parsley or thyme, extra Parmesan, and more black pepper. Serve warm with lemon wedges on the side.Fresh herbs: Parsley or thyme
