Creamy Shroom Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 lbs baby portabella mushrooms (or button mushrooms)1 red bell pepper, chopped1 onion, chopped4 slices veggi or turkey bacon, diced (or can omit and add some extra salt)1.5 Tbs garlic1 tsp olive oil1 Tbs. butter1/2 c. frozen peas1 c. grated parmesan3 Tbs. light cream cheese3 Tbs. Half and Half cream1/2 c. milk (I used 1% for calculations)
Saute shrooms and bacon in oil and butter. Cook till bacon is fairly crisp and mushrooms have about halved in volume.
Add garlic, onions, pepper and saute till almost all liquid is reabsorbed and flavors have melded.
Turn heat to very low and add cream cheese, peas, and parmesan. Mix till blended.
Add half and half and milk. Add spinach and heat till wilted. Add basil and adjust seasoning (I had to add some salt).
Serve over pasta, rice, or toast.
Serving Size: makes approximately 4 1c servings
Add garlic, onions, pepper and saute till almost all liquid is reabsorbed and flavors have melded.
Turn heat to very low and add cream cheese, peas, and parmesan. Mix till blended.
Add half and half and milk. Add spinach and heat till wilted. Add basil and adjust seasoning (I had to add some salt).
Serve over pasta, rice, or toast.
Serving Size: makes approximately 4 1c servings
Nutritional Info Amount Per Serving
- Calories: 337.2
- Total Fat: 18.3 g
- Cholesterol: 54.9 mg
- Sodium: 765.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 5.3 g
- Protein: 21.7 g
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