What makes this recipe stand out from other pasta dishes is its simple preparation, delivering rich flavor and creamy texture without the hassle. Using Skinny Pasta as a low-carb, low-calorie alternative to traditional pasta, this dish caters to various dietary preferences, ensuring a delicious and guilt-free meal for everyone.
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Ingredients
300g of skinny fettuccine-shaped pasta
400g canned crushed tomatoes
120g of skinny tomato sauce.
1 medium onion (about 150 grams) finely chopped
2 cloves of garlic (about 10 grams) minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper, to taste
30g of olive oil
240g of unsweetened almond milk or soy milk
150g of mushrooms (like Carmini or Shiitake)
100g of grated cheese
Method
In a large pan, heat olive oil over medium heat.
Sauté the onion until translucent, about 5 minutes, then add garlic and cook for another minute.
Next, add mushrooms and cook for 5-7 minutes until they are tender.
Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper, mixing well until the sauce becomes smooth.
Let the sauce simmer on low heat for 10 minutes, stirring occasionally.
Meanwhile, prepare Skinny Pasta following the package instructions.
Gradually pour in almond or soy milk, adjusting the heat to keep a gentle simmer.
Once ready, add the cooked pasta to the pan, stirring until the sauce coats the noodles.
Sprinkle cheese on top and allow it to melt slightly before serving.
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