Spaghetti w/Mushroom Sauce
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
Spaghetti noodles
7.06 oz
Mushrooms
2 tbsp
olive oil
2 cloves
garlic
1 medium
onion
1 c
vegetable broth
2 tbsp
soy sauce
1 tsp
Salt
0.5 tsp
Black pepper
2 tbsp
Parsley
Directions
Step 1
Cook the spaghetti noodles according to package instructions.
Step 2
In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion. Cook until fragrant and onions are translucent.
Step 3
Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
Step 4
Pour vegetable broth and soy sauce into the skillet. Season with salt and black pepper. Simmer for 10 minutes, allowing the flavors to meld together.
Step 5
Add cooked spaghetti noodles to the skillet and toss to coat them in the mushroom sauce. Cook for an additional 2-3 minutes until heated through.
Step 6
Garnish with chopped parsley and serve hot.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.2205 IU | 0.02% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 1.764 g | 0.35% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.3528 mg | 0.39% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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