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–+ servings

creamy mushroom pasta

healthy creamy mushroom pasta with fennel and thyme
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Gesamtzeit 15 Minuten
Portionen 2 servings

Zutaten
  

  • 400 g mushrooms
  • 2 cloves of garlic
  • 1 small fennel
  • 20 g anchovies (ca. 4-5 fillets)
  • 120 g soy cooking cream (light) e.g. soy cuisine light from Alpro
  • 80 g fat reduced cream cheese e.g. with 3% fat from Philadelphia
  • 1,5 teaspoon (dried) thyme
  • 2 teaspoon instant vegetable stock
  • 80 ml pasta water
  • 180 g whole grain (spelt) pasta

Anleitungen
 

  • Clean and slice the mushrooms. Peel and finely chop the garlic. Wash the fennel, remove the top "layer" if necessary and chop it into very small pieces.
  • Cook the pasta according to the package insert. Meanwhile, sauté the mushrooms, fennel and garlic in a pan.
  • Mix the cream cheese with the soy cooking cream and the broth. Dab the anchovies with kitchen paper and cut them into small pieces. When the vegetables have become nice and soft, reduce the heat to a low setting and add the anchovies as well as the sauce. Let it simmer a little bit, add thyme and if you like some pepper.
  • Save about 80ml of the pasta water while draining the pasta and add it to the sauce. Stir in the cooked pasta and serve with some parmesan or another cheese of your choice.

Notizen

Nutritional values per serving (without the cheese on top):
  • calories: 452 kcal
  • fat: 8 g
  • carbohydrates: 66 g
  • protein 26 g
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