Mushroom Whole Wheat Spaghetti

Mushrooms are undeniably one of my favorite foods. It’s a major turn on for me to try dishes served with any mushroom whether it’s soup, pasta, risotto, burger or pizza. I find them simple yet savory and filling.

I’ve tried several mushroom pastas but this one I cooked was made healthier by using whole wheat spaghetti. Although it is still starch, whole wheats are high in fiber, which aids in digestion and helps on weight management.

Cook 200 grams of your choice of whole wheat pasta one minute less than the given instruction. While waiting for your starch, sauté two gloves of minced garlic in olive oil, adding ¼ cup of minced white onion. Once your onion turns translucent, add one cup of minced shiitake mushroom. You can use either fresh or dried but fresh produce ar oftentimes better.

The trick: use food processor (or blender) to easily mince the mushroom.

Pour one cup of chicken stock, ¼ cup white wine (I used chardonnay) and ¼ cup non-fat cream. Add salt and pepper then simmer and reduce the sauce by ¼ cup. Once the pasta is about to cook, toss it to your sauce, mix well and cook for another minute.

That’s healthy and savory without the guilt.


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