Pasta with mushroom- asparagus sauce

Wholewheat pasta with mushroom & asparagus sauce! Low fat dairy products are used.

You can either add the pasta in the sauce or on top of your pasta at the end!

For this recipe I have used wholewheat spaghetti.

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Mediterranean

Servings 2 portions

Calories 492 kcal

Wash the mushrooms and asparagus. Slice the mushrooms down the middle once to half them. Dice the asparagus and remove the thick parts at the bottom of the spears.
Heat approximately 5-6 cups (1.25-1.5 L) of water in the water boiler.
Put the diced asparagus in the microwave steamer and heat for 5 minutes (700 degrees C).
Add the sliced mushrooms in the steamer and heat both vegetables for 5 more minutes. While you are waiting turn the heat on one stove burner (high heat), add the boiling water to the pot and start boiling the spaghetti.
Turn the heat on the second stove burner (medium heat) and add the steamed vegetables, the creme fraiche and the spices to the frying pan. Start stirring with a wooden spoon.
After 10 minutes of stirring,start gradually adding tablespoons of boiling water from the spaghetti pot to the frying pan. Maintain the heat between medium to high. Keep stirring the sauce at the same time.
After 5-10 minutes taste the spaghetti and if you think it's almost ready (that's subjective!), add the spaghetti with their remaining water to the pan. Add philadelphia and mix well.
Keep stirring until there is no water left and the food is ready!
You can also serve pasta and the sauce on top!

Keyword high fibre, low fat dairy, pasta, rich in vitamin B complex, vegeterian