Creamy mushroom sauce for pasta

Creamy mushroom sauce for pasta

Another original points recipe.  Recalculate for your plan.

From the kitchen of  TAMSINBH

servings |  1
estimated Points® per serving | 3

as many mushrooms as you want - I usually use the open cup dark-gilled ones as they have more flavour
2 tsp half fat butter
1 clove garlic
1 tbsp half fat creme fraiche
25g extra light Philadelphia
fresh chopped herbs e.g. basil, thyme, parsley, chives (optional)



While your pasta is cooking, sweat the chopped mushrooms in the butter for 5 mins until the juices come out. Add the garlic and some seasoning. When the pasta is ready, drain and reserve some of the cooking liquid. Stir the creme fraiche and Philadelphia into the mushrooms to make a sauce, adding a tablespoon or two of the pasta water to thin it down. Mix into the drained pasta, adding the herbs if using, and serve sprinkled with Parmesan if you've got spare points.  





Don't forget to add points for the pasta! I usually have 100g dried weight (5pts). If you want to add Parmesan, it's only 1/2 pt for 5g.