Creamy Mushroom Pasta (no cream)

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Ingredients

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Cook onions until lightly golden and soft. Then add garlic and stir through for 30 seconds or until garlic is fragrant.

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Add sliced mushrooms and cook on high heat until golden brown. Then, remove mushrooms and set aside for later.

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To make the light creamy (bechamel) sauce, in the same pan, melt butter on low heat then stir in flour.

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Slowly pour in milk, stiring constantly. Best use a whisk at this stage. The sauce should be quite thick. Then mix in stock.

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Add sauteed mushrooms, lemon juice, salt and pepper over low heat. Taste the sauce and adjust seasoning.

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Thoroughly mix in cooked pasta and fresh parsley. If the sauce needs loosening, mix in some pasta cooking water.

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Optional (but highly recommended): serve with freshly grated parmesan cheese for that extra oomph of flavour!

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Delicious & healthy creamy mushroom pasta with all the creaminess that you love WITHOUT any cream added!

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