This homemade spaghetti with fresh mushrooms sauce is a great vegetarian pasta dish. It is the perfect low fat dinner recipe for you if you want to skip eating meat every now and then (or always, if you’re a vegetarian!).
Mushrooms are often called “the vegetarian meat”, as they contain significant amounts of complex B vitamins. When cooked the right way, mushrooms offer a delicious and juicy alternative to some types of meat for dinner.
Mushrooms must not be overcooked. If you do, you lose their juices, and their flavor degenerates. If you’re using a nonstick frying pan, make sure you spray canola oil, and that you just saute them for a couple of minutes. That way you’ll keep the juices going.
Spaghetti is very easy to prepare, so you won’t need any special instructions here. I’ll just give you the instructions for the homemade spaghetti sauce with mushrooms.
Suffice to say that spaghetti is a pasta and, as such, it is rich in complex carbohydrates, which release sustained energy and, according to some nutritionists, it can even help you feel happy by allowing your body to release its own manufactured happy drugs.
Ingredients for spaghetti sauce:
700 g fresh mushrooms
1/2 cup chopped onions
2 crushed cloves of garlic
2 Tbsp white wine
2 Tbsp low fat butter
Salt and pepper
1 x 425 g can of chopped tomatoes
3 Tbsp tomato paste
1/2 cup water
1/2 cup chopped fresh parsley
500 g cooked spaghetti
This is what you do to make the homemade spaghetti sauce:
- Slice the mushrooms.
- In a nonstick pan, saute onions, garlic, wine and low fat butter, till the onions go soft.
- Add the mushrooms, salt and pepper, and cook for about 3 minutes over medium heat. Keep stirring, and reduce the heat.
- Add the crushed tomatoes, tomato paste and water, mixing well.
- Cover and simmer for about 40 minutes and add parsley towards the end.
- Pour the sauce over the cooked spaghetti.
Presto! Your Italian low fat dinner recipe is ready!
Nutritional Information:
- Serves 6
- Fat: 1.8 g
- Cal: 261
- KJ: 1093
- WW: 4 Point
