After never eating noodles or similar pasta my entire life, this Garlic Mushroom Pasta stole my heart last month! It was probably the creamy sauce paired with the perfectly cooked garlicky mushrooms, but whatever it was, I ended up repeating this for lunch the next day!
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That first part, yes – I actually did avoid noodles like the plague. And hence the pasta shapes like it too. I think I had some bad experience with it growing up, after which I just gave up on it.
To tell you the truth, the only reason I purchased a box was because of all those pretty Spaghetti shots I’d see on Insta. You know the ones where the fork is twirled into the pasta and all of that. Yeah I wanted some of those for my feed too.
But I actually ended up enjoying this bowl! I guess combining something you don’t usually like with ingredients you do, gives good results!
Whether or not that’s always true, I know one thing that is: I’m clearly an all-or-nothing person; No in-between.
Creamy Garlic Mushroom Pasta with Yogurt Sauce
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.
- 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
Tasty, quick and simple recipe. Easy options to adapt it if you want to introduce particular flavours.
You got that right Rob! Quick and easy recipes are what I try to go for here. Hope you find some more good ones to try on here!
Blandest thing I’ve made in a long time. I’m a big mushroom fan but we (3) didn’t like this at all.
So sorry this didn’t work out for you Adam. Not sure if this was the issue, but I’ve had it fail on me once with cold yogurt and milk since they split. Hope you do find some other recipes on here that you like.
Made this for a chicken and potato dish and it is soooo delicious!!! I used the frozen mushrooms from Trader Joe’s and it worked perfectly. 10/10
Ohh! Chicken and potatoes really would go well with this sauce – quite a versatile one. So great to know this works in other recipes too! Thanks 🙂