Mushroom Sauce & Spagetti

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 386.2
  • Total Fat: 3.3 g
  • Cholesterol: 6.1 mg
  • Sodium: 62.1 mg
  • Total Carbs: 71.5 g
  • Dietary Fiber: 8.7 g
  • Protein: 17.3 g

View full nutritional breakdown of Mushroom Sauce & Spagetti calories by ingredient
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Number of Servings: 4


    1 t. Becel
    2 c. Sliced mushrooms
    1 1/2 t. Thyme
    1 t. Chopped Garlic
    3 T. Balsamic Vinegar
    2 c. 1% Milk
    340 g Whole wheat spaghetti, uncooked (about 2/3 of a 500 g box)


Boil water for spaghetti.

Melt Becel in large saucepan. Saute mushrooms until golden and some browning in the pan about 5 minutes.

Add spaghetti to boiling water and boil for 7 minutes until el dente. Drain.

Meanwhile, to the mushrooms, add thyme and garlic. Stir and saute for another 2 minutes.

Add balsamic vinegar and scrape brown pieces from the bottom of the pan. Once vinegar has been absorbed and most of the liquid is gone from the pan, add milk. Again, scrape brown from the pan and simmer until heated through.

Serve over spaghetti.

(Note: My daughter doesn't like mushroom chunks but loves it when pureed with an immersion blender. This tends to make the sauce more watery, but is still delicious.)

Number of Servings: 4

Recipe submitted by SparkPeople user JNSCARFE.

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