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Healthy Mushroom Pasta

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Healthy Mushroom Pasta

The beauty of this recipe is that it contains no cream which means its extra low fat and a lot healthier when trying to keep to your diet. Instead, I have used extra virgin olive oil – the healthiest oil to cook with.


  • 1 large cup of wild mushrooms
  • 1 large cup of white button mushrooms
  • 1 cup vegetable broth, boiling
  • 1 cup white wine
  • 4 tablespoons of olive oil
  • 250g pasta of your choice
  • 4 large shallots
  • 4 large cloves of garlic
  • 3 tablespoons flour
  • 1/2 cup chopped flat-leaf parsley
  • Handful of chopped sage
  • Salt and ground black pepper


Set your vegatable broth boiling and chop your parsley and sage.

Step 1

Cut the mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Cook the mushrooms on a low heat in a pan until slightly softened. Add the white wine to the broth.

Step 2

Add half the oil to the mushroom mix and continue cooking. Stir and let them cook slowly whist you add the shallots, garlic and sage. Continue to cook until they are all fragrant and soft.

Step 3

Begin to boil your pasta and add the second half of the oil and then add the flour bit by bit, sieving into the mixture evenly so that lumps do not form. Let the flour thicken into a paste. Make sure you keep mixing throughout so that all the ingredients are combined thoroughly. The mixture should thicken so that it has the appearance of gravy. When it reaches this point, add the parsley.

Step 4

Finally, season with salt and pepper and then serve immediately with your pasta. This healthy sauce goes great with any pasta, with Parmesan if you wish.