Meatless Monday: Creamy Mushroom Pasta

This Creamy Mushroom pasta is a recipe I find myself using when I’m short on time or I don’t know what else to cook. I love it because it’s easy and my kids love it because it has cream cheese!

 

 

This meal only takes as long to make as it takes to boil the pasta. While the pasta is cooking you can prep and cook the mushrooms. Fifteen minutes at most, I swear! And it’s delicious and nutritious. The mushrooms are a great source of protein, thiamin, vitamin B6 and folate. They are also a very good source of dietary fibre. The cream cheese provides protein and calcium and if you add a salad you get the additional benefits of iron, vitamins C and E and some B vitamins too!

 

So while you’re cooking the pasta, heat a pan and add the butter.

 

Once the butter has melted, add the mushrooms and toss to coat all and then cook for a few minutes.

 

Add the cream cheese.

 

Keep stirring until it’s incorporated and you have a nice creamy sauce. Adjust your salt and pepper to taste.

 

Place on top of cooked pasta and serve. I like to add a salad just to balance out my meal with some colourful veggies.

 

Ingredients

1 box pasta of choice (I choose whole grain twists)

1 pack mini portobello mushrooms, thinly sliced

2 tbsp garlic & herb butter (I use Kerrygold Garlic & Herb butter)

3-4 tbsp cream cheese

salt and pepper to taste

 

Directions

  • Prepare pasta according to package directions and set aside.

  • Melt garlic & herb butter in a pan, be careful not to burn the butter.

  • Add mushrooms and toss until coated in garlic butter. Cook for a few minutes.

  • Add cream cheese and stir constantly until fully melted and incorporated.

  • The sauce should be thick and creamy.

  • Add salt and pepper to taste.

  • Remove from pan and serve with pasta.

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