I know what you’re thinking, how can a creamy pasta sauce possibly be healthy? Well this sauce has no cream and no cheese but is still packed with flavour. With none of that fat it’s a much healthier option for those looking to still enjoy their usual favourite dishes.
Dice an onion and a clove of garlic and fry in a skillet with some olive oil and a knob of butter. Once browned crumble in a chicken stock cube and throw in a handful of chopped mushrooms. Fry for another minute and then add in a desert spoon full of flour. Make sure the flour is well mixed and then pour in some skimmed milk. The stock and milk will form the base of the creamy sauce which is full of flavour but a fraction of the calories.
Simmer the sauce until it starts to reduce, add in more chopped mushrooms. Taste and season with salt and pepper as needed.
I threw in some cooked chicken I had left over from a roast dinner, ham would work great as well or chorizo… whatever you prefer. Once the sauce has reduced to a nice creamy consistency stir in some cooked linguine and a big handful of baby spinach. Toss the whole thing together in the pan and then serve. Garnish with some vine ripened plum tomatoes, a sprinkling of parsley, then devour!
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