Creamy Low-Fat Mushroom Pasta

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light yet satisfying pasta dish with tender mushrooms and a velvety sauce made from low-fat milk, perfect for a quick weeknight dinner. This Italian-inspired pasta recipe (low-fat), ready in about 30 minutes, pairs penne pasta, olive oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz penne pasta
2 tbsp olive oil
1 cup, sliced mushrooms
1/2 cup, diced onion
2 cloves, minced garlic
1/2 cup low-fat milk
1/4 cup, grated parmesan cheese
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup mushrooms, sliced, and 1/2 cup onion, diced, and cook for 5 minutes until mushrooms are tender and onions are translucent, stirring occasionally.
Step 3: Add 2 cloves garlic, minced, and 1/2 tsp dried thyme to the skillet and cook for 1 minute until fragrant, then stir in 1/2 cup low-fat milk and 1/4 cup grated parmesan cheese until melted and smooth.
Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until sauce thickens and coats every strand, then season with 1/4 tsp salt and 1/4 tsp black pepper.