Spaghetti with Skinny Green Onion Sauce
Welcome to a BONUS Secret Recipe Club posting – this time from Group C! The best part of posting with a different group is being able to explore blogs I wouldn’t otherwise be exposed to as I’m not the best at checking when other groups post. I was sent to Adina’s Where is My Spoon which is full of family friendly recipes. Since I only had a few hours to find a recipe I got straight to work to find a recipe that was already vegetarian as I knew I wouldn’t have the time to adjust it. Luckily a recent green onion series led me to a deliciously fantastic pasta – Spaghetti with Skinny Green Onion Sauce! I had to make a few adjustments as my store did not have any decent looking tomatoes but they did have some great looking mushrooms – so I subbed in a can of diced tomatoes. I also omitted the vegetable stock as I forgot to pick it up (oops).
1 lb spaghetti
2 green or red bell peppers, diced
1 bunch green onions, diced
1 cup wild mushrooms, diced
1 tbsp olive oil
1 tsp Gourmet Garden Italian herbs
1 tbsp Gourmet Garden Chunky Garlic
1 cup low-fat milk (2%)
4 tbsp low-fat cream cheese
1 cup reserved pasta water or vegetable stock
3 tbsp tomato paste
1 can diced tomatoes, Italian style
salt and pepper to taste
- Heat the olive oil in a deep skillet over medium heat. Add the bell pepper along with the green onions and mushrooms and saute for 5-7minutes. Add the Italian herbs and the garlic and continue to cook for 5 minutes.
- Meanwhile prepare the pasta per the box. Before draining, reserve 1 cup of the water. Set aside the pasta.
- In a small bowl mix together the pasta water, cream cheese, tomato paste, and milk. Stir into the green pepper mixture along with the diced tomatoes. Bring to a bowl, then reduce heat to low and simmer for 10 minutes before adding the pasta.
- Season to taste with salt and pepper then Serve and Enjoy!
This sauce was fantastic! It was creamy, tomatoey, and quick – which is key these days. As a bonus, it can easily become gluten free by switching out the pasta. To make things even quicker, I used some Gourmet Garden herb pastes that I had left from Fresh Tasty Valentine. I put this together after working my first post-baby convention and running on fumes. A few other recipes that I flagged for later are her broccoli cauliflower meatballs and her lentil quinoa carrot salad which sounds perfect for summertime.