I’ve been on a healthy pasta cooking craze lately - who knew there were so many different combinations of carbs and sauces — and that you can easily modify them to be a weekday meal. My latest fave is a mushroom ragu, at only 300 calories - using porcini stock and other spices made it so delicious!
To make this pasta Fitsian friendly, I keep portion control of highly caloric ingredients in mind. For the pasta itself, I make only 1 serving (55g in this particular pasta’s case -- get a food scale to be able to measure things accurately!) Also do you love this pasta shape or what? It's not the most affordable but the difference in quality is significantly tangible -- if you're interested, here is the link for the Fusili col Buco .
I also only used ¼ tablespoon of butter, which only amounts to 25 calories. And to prevent sacrificing flavor, I used a variety of spices, including porcini stock (optional but so so so delicious) as well as some jalapenos and parsley in the mix.
Check out my Pasta Without Pounds Recipe collection for more calorie conscious pasta recipes!
Ingredients
- 1 serving pasta of choice
- 1-2 types of mushrooms sliced
- ⅓ cup Porcini stock (optional)
- 1 tablespoon Parmesan cheese
- 1 tablespoon Balsamic Vinegar
- 2 cloves garlic
- ¼ tablespoon butter
- ¼ red onion chopped
- Salt, pepper, paprika
- Parsley (for garnish)
Directions
- Cook 1 serving of pasta (~200 calories) in boiling water.
- Soak dried porcini mushrooms in water for at least 15 min to get a flavorful porcini stock.
- In a skillet, use ¼ tablespoon of butter and saute garlic, and chopped red onions. Add in porcini mushrooms plus any other mushrooms you may be using. I also added in some jalapeños for some extra kick.
- Once veggies have softened, add in a tablespoon of tomato paste and balsamic vinegar. Cook until the paste is no longer raw.
- Add in porcini stock and cook until liquid has reduced.
- Add in pasta and pasta water if needed and mix thoroughly at a lower heat.
- Chop a handful of parsley leaves and mix into the pasta, top with parmesan - then enjoy your healthy pasta!
Healthy Mushroom Ragu
Ingredients
- 1 serving Fusili col Buco (Or pasta of choice)
- 1-2 types Mushrooms (I used Porcini and Baby Bella)
- ⅓ cup Porcini stock (Optional but highly recommended)
- 1 tablespoon Parmesan cheese
- 1 tbsp Balsamic Vinegar
- 2 cloves garlic
- ¼ tablespoon butter
- ¼ Red onion, chopped
- Salt, pepper, paprika (For seasoning)
- ⅓ cup Parsley, chopped
Nutrition & Macros
- 320 Calories
- 10 g Protein
- 8 g Fat
- 55 g Carbs
Instructions
- Cook 1 serving of pasta (~200 calories) in boiling water.
- Soak dried porcini mushrooms in water for at least 15 min to get a flavorful porcini stock.
- In a skillet, use ¼ tablespoon of butter and saute garlic, and chopped red onions. Add in porcini mushrooms plus any other mushrooms you may be using. I also added in some jalapeños for some extra kick.
- Once veggies have softened, add in a tablespoon of tomato paste and balsamic vinegar. Cook until the paste is no longer raw.
- Add in porcini stock and cook until liquid has reduced.
- Add in pasta and pasta water if needed and mix thoroughly at a lower heat.
- Chop a handful of parsley leaves and mix into the pasta, top with parmesan – then enjoy your healthy pasta!
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