Creamy Mushroom Marinara

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 145.4
  • Total Fat: 7.0 g
  • Cholesterol: 13.3 mg
  • Sodium: 573.0 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Creamy Mushroom Marinara calories by ingredient
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Introduction

We love this pasta sauce at home! It's super easy, creamy, and versatile. You can add chicken or shrimp, but we choose not to since we are vegetarian. It really gives you that fulfillment of a creamy pasta without the extra calories and fat. You can use any kind of spaghetti sauce, but we've found prego to taste the best. We love this pasta sauce at home! It's super easy, creamy, and versatile. You can add chicken or shrimp, but we choose not to since we are vegetarian. It really gives you that fulfillment of a creamy pasta without the extra calories and fat. You can use any kind of spaghetti sauce, but we've found prego to taste the best.
Number of Servings: 8

Ingredients

    *1 Can Cream of Mushroom Soup (Healthy Request)
    * 3 C. of Prego Mushroom Spaghetti Sauce (All Natural Kind)
    * 1 3 oz. package of cream cheese (regular variety)
    * 2 cups of fresh, sliced mushrooms
    * Chopped fresh garlic (1 to 2 cloves)
    * Cayenne pepper (to taste)

Directions

Makes 8 1-cup servings

Combine the cream of mushroom and the spaghetti sauce in to a saucepan. Simmer on low to heat through. Mix well with a spoon.

In a glass container, place the cream cheese and soften in the microwave until very soft. Add to the saucepan with the other sauces and combine. Keep simmering on low.

In a frying pan, take some vegetable stock or water and add the sliced mushrooms and garlic, cooking until the mushrooms are soft. Add more liquid as needed so the mushrooms don't dry up.

Add the cooked mushrooms and garlic (without the liquid) to the saucepan. Bring the heat to medium until the sauce is warm to your liking and add salt, pepper, and cayenne pepper to taste. Serve on pasta.

Number of Servings: 8

Recipe submitted by SparkPeople user THINLYNDS.

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