Mushroom Bechamel Pasta Side ViewMy pantry is always packed with all kinds of different pastas.  Pasta is so quick that it usually ends up being the go-to choice when we need dinner to be ready in 15 minutes, so it is a great mid-week option. This recipe uses a white bechamel sauce. I tried to go as light as possible, so I have used 1% milk but then I have incorporated as much flavor as possible back into the sauce. This mushroom bechamel pasta gets its flavor from ground up porcini mushrooms directly mixed into the sauce. I have also melted Parmesan cheese directly into the sauce for more flavor and also to help thicken it up since there is no cream or whole milk in the sauce. As mentioned, this meal is ready in 15 minutes – basically the time it takes to boil the water and the pasta.

Serves 2
Prep time: 5 minutes, Cooking / Baking time: 10 minutes
  • 150 grams whole grain pasta (any variety will do)
  • 1 tbsp olive oil
  • 200 g mixed mushrooms
  • 2 tbsp flour
  • 2 tsp porcini mushroom powder (about 3-4 ground dried porcini mushrooms)
  • 1.5 cups 1 % milk
  • 1.5 oz Parmesan cheese
  • 1 clove garlic
  • 1 tbsp chopped fresh chopped sage (about 4-5 sage leaves)
  • 1 tsp salt
  • 1/4 tsp black ground pepper
  • frying pan
  • large pot
  1. Fill the pot with water and 3/4 of the salt and turn heat to high to bring water to a boil
  2. When the water starts to boil add the pasta and boil according to package directions (usually around 8 minutes)
  3. While the pasta is boiling add 1 teaspoon of oil to the frying pan and turn to medium heat
  4. Slice the mushrooms and add them to the frying panRaw Mushrooms
  5. Saute the mushrooms for about 2-3 minutes
  6. Slice the garlic clove and add it to the mushrooms together with the remaining oil and flourMushrooms with Flour
  7. Keep sauteing the mushrooms for another 2 minutes so that flour and the  garlic start to brown
  8. Add about 1 cup of the milk together with the porcini powder and stir until the liquid starts to thicken
  9. Add the remaining milk and keep stirring to incorporate everything together
  10. Milk in PotOnce the milk stops thickening (about 2 minutes), turn off the heat and add the fresh sage together with the Parmesan cheeseCheese in Sauce
  11. Stir the liquid until the cheese is melted
  12. By now the pasta should be cooked as well so take it out of the water and add it to the saucePasta in Mushroom Bechamel Sauce
  13. Mix everything together and serveMushroom Bechamel Pasta Presentation
Estimated nutritional information per serving

Calories 533

  • Fat 17g
  • Carbohydrates 74g
    • Fiber 5g
    • Sugars 13g
  • Protein 27g
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