Broccoli & mushroom alfredo pasta
Broccoli & mushroom alfredo pasta
550kcal Per person
28g Protein
52g Carbs
26g Fat
9g Fiber
Ingredients
- 2 ounces spaghetti, whole wheat (56 g)
- 1 clove garlic (5 g)
- ¼ onion
- 5 ½ ounce broccoli florets (frozen) (154 g)
- 3 ounces mushrooms (84 g)
- ½ tablespoon olive oil (8 ml)
- ½ cup water (119 ml)
- ½ cube vegetable bouillon
- 3 tablespoons cream cheese, reduced fat (45 ml)
- 1 ounce Parmesan cheese (28 g)
- ½ teaspoon thyme, dried (1 g)
Preparing this recipe
- Cook the pasta according to the instructions on the package.
- Finely chop the garlic and slice the onion, broccoli florets and mushrooms.
- Heat the olive oil in a large pan over medium heat. Add the garlic and onion and sauté until soft.
- Add the broccoli florets and mushrooms and cook for 5-7 minutes until the vegetables begin to soften.
- Add the water, bouillon cube, cream cheese and thyme to the pan. Let it simmer until it thickens into a creamy sauce, then stir in the cheese until it is fully incorporated into the sauce and turn off the heat.
- Mix the pasta with the sauce and vegetables.
Tip van FitChef
Top off the dish with a sprinkle of fresh thyme, a dash of chili flakes and a squeeze of lemon juice for an extra layer of flavor.
