Creamy Low-Fat Mushroom Pasta
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 (low-fat) ready in about 30 minutes pairs penne pasta, olive oil, sliced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Low-Fat Mushroom Pasta take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Low-Fat Mushroom Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Creamy Low-Fat Mushroom Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Low-Fat Mushroom Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Low-Fat Mushroom Pasta low-fat?
Yes — this recipe is tagged low-fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
