Creamy three-mushroom spaghetti

Creamy three-mushroom spaghetti


Creamy food doesnt necessarily mean high in fat - the proof is in this diet-friendly mushroom pasta.

The ingredient of Creamy three-mushroom spaghetti

  1. 500g spaghetti
  2. 1 teaspoon olive oil
  3. 2 garlic cloves, crushed
  4. 2 teaspoons grated fresh ginger
  5. 1 small fresh red chilli, finely chopped
  6. 200g button mushrooms, sliced
  7. 200g Swiss brown mushrooms, sliced
  8. 1 375ml can Carnation evaporated milk
  9. 1 tablespoon cornflour
  10. 150g oyster mushrooms
  11. 8 green shallots, chopped
  12. Salt & ground black pepper, to taste
  13. 1/2 cup chopped fresh coriander

The instruction how to make Creamy three-mushroom spaghetti

  1. Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and cover to keep warm.
  2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic, ginger and chilli and cook for 30 seconds or until aromatic.
  3. Add the button mushrooms and Swiss brown mushrooms. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until the mushrooms soften.
  4. Blend 2 tablespoons of the evaporated milk with the cornflour and add to the pan with the remaining milk. Increase heat to medium-high and stir until the sauce boils and thickens.
  5. Halve any large oyster mushrooms, then stir into the sauce along with the green shallots. Season well with salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, for 1-2 minutes or until the oyster mushrooms soften.
  6. Add the mushroom sauce and coriander to the spaghetti and toss gently to combine. Serve immediately.

Nutritions of Creamy three-mushroom spaghetti

fatContent: 495.208 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 91 grams carbohydrates
fibreContent: 1 grams sugar
cholesterolContent: 19 grams protein


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