A classic creamy garlic mushroom sauce tossed with pasta to make a quick, simple and satisfying meal. Easy to make and low syn when following the Slimming World plan.
Mushrooms are just one of those foods, either you love them or you hate them! I happen to love them! They are full of flavour and low in fat. They help to make the perfect pasta dish without too many calories. Sadly I am the only one in the house that enjoys mushrooms, but the best thing about this dish is its perfect for batch cooking. So I have plenty of portions in the freezer for another time.
WHY IS THIS THE BEST GARLIC MUSHROOM PASTA RECIPE?
- Delicious
- Uses real cream
- Low Syn
- Low in fat
- Filling
- Full of flavour
- Perfect for batch cooking
IS THIS RECIPE SUITABLE FOR BATCH COOKING?
Yes store in the fridge for up to 3 days. Reheat on the hob with a little bit of water or in the microwave.
It can also be kept in the freezer for up to 1 month.
Garlic Mushroom Pasta
Weight Watchers Points: Coming Soon
Calories: 336 Per Serving
Ingredients
- 150g Portobello Mushrooms Finely Sliced
- 300g Chestnut or White Mushrooms Finely sliced or halved for smaller ones
- 2 Shallots [Peeled and finely diced]
- 2 Garlic Cloves
- 250g Dried Penne Pasta
- 4 Level tbsp Double Cream [Room temperature]
- Salt
Instructions
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Add the shallots and a pinch of salt to a pan with 100ml of boiling water. Cover with a lid and allow to simmer for 2- 3 minutes.
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Add both sets of mushrooms, garlic and another pinch of salt to the pan. Add another 100ml of boiling water and allow to simmer for 6 – 8 minutes or until most of the water has gone and the mushrooms are soft.
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Meanwhile cook the past according to the packet instructions. Drain and set aside once cooked.
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Bring the mushrooms to a low heat and stir in the cream.
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.
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