Hello ya’ll ! I’m back after a break of almost a month. Just wanted to step back and come up with some new ideas to share on the blog. Also we are moving to a different city pretty soon so was busy with all things that go with that (more on this later). But today I’m sharing a Mushroom Garlic Pasta recipe(one of my favorites) with ya! I LOVE making this in summer with fresh farm mushrooms and sweet juicy cherry tomatoes. I’m a sucker for Italian recipes and can have pasta dishes all day, everyday. How I wish that could be possible but carbs are not that kind to me and neither does the metabolism help in any way. So I’m constantly looking for substitutes and recipes which are a healthier versions of my guilty pleasures.
This Mushroom Garlic Pasta recipe is a relatively healthier pasta recipe (using wheat pasta) than the one’s which are loaded with Alfredo sauces and cheeses. I love making it for lunch on a weekday. Its not too heavy but completely satisfying. Just enough carbs to give me energy and puts me in a happy mood all day.
Serves 2 generous portions
1/4 packet of 1 pound thin wheat spaghetti pasta
1/2 cup cherry tomatoes halved
4 large cloves of garlic
1 cup mushrooms
2 Tbsps Alfredo Sauce
2 Tbsps Extra Virgin Olive Oil
1 Tbsp Coriander / Parsley (optional)
1 Tbsp Parmesan cheese
1 Tbsp Dry Basil leaves
1 Tsp Red chilli flakes (optional)
Salt to taste
Thinly slice the garlic (not chop) and saute it with thinly sliced mushrooms in a saucepan. Add the cooked wheat pasta (al dente) to the saucepan . Reserve a little pasta water aside. Add the dry basil and red chilli flakes. Now add a little pasta water if required. Turn off the heat. Add the tomatoes, coriander and cheese and stir. I like the smell of fresh coriander but you could fresh parsley instead too. Serve hot!