A Creamless Creamy Mushroom Pasta

I just love, love, love creamy pasta dishes.  However, the amount of cream that goes into these recipes often leaves me slightly traumatized...

One evening however, while I was halfway through making a mushroom pasta recipe that required a significant amount of cream I realized that I didn't have enough cream to complete the recipe.  As a result, I improvised and ended up with a much lighter version of the dish that tasted just as delicious... who knows you don't need cream to create something this good?

So I highly suggest that you make this dish, your tummy (and waistline) will thank you.

Ingredients:
150 grams chopped mushrooms
1 small onion, diced
1/2 tablespoon butter
1 cup water
1 large handful fresh parsley leaves, chopped
1 1/4 cup fat free milk
1 tablespoon flour
1 pack of pasta of your choice, cooked according to package directions


Method:
1. Heat butter in a saucepan until melted
2. Add the onions and cook until translucent (keep stirring so that they don't burn)
3. Once the onions are translucent, add in the chopped mushrooms and stir
4. Add 1 cup of water to the saucepan, bring to a boil
5. Add the parsley and the salt, lower the heat, cover the saucepan and allow everything to cook for about 10 minutes
6. Add the milk and flour - stir very well to ensure that the flour is dissolved and that you don't end up with flour chunks in your sauce.
7. On a low heat cook for another 7 minutes or so.
8. Taste the sauce and adjust seasoning.
9. Cook the pasta according to package instructions.
10. Once the pasta is cooked, pour the sauce over it and sprinkle with some freshly-ground black pepper and parmesan cheese, if desired.

You may enjoy these pasta recipes too:
Penne Arrabiata
Homemade Pesto Sauce
Turkish Ground Beef and Yogurt Pasta

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