Meal Prep: The Complete Meal Prep Cookbook For Beginners by iqbal Hossain - HTML preview

Prepped Pasta Sauce: Creamy Mushroom

This creamy sauce uses part sour cream and part yoghurt for a tangy and slightly lighter option. This earthy mushroom sauce is lovely on pasta or zoodles, but it’s also ideal when served on grilled steak or chicken. Keep a few packets of this sauce in the freezer and throw straight into a pot over a medium heat when you want to use it!

Serves: 4 containers of sauce (each container has enough for about 3 servings)

Container: you will need 4 airtight, freezer-safe containers

Time: approximately 20 minutes

Nutritional info per serving:

• Calories: 80
• Fat: 4 grams
• Protein: 2 grams
• Carbs: 3 grams

Ingredients:

• 2 tbsp. olive oil
• 5  cups  chopped  mushrooms,  (use  a  range  of  different  kinds  of
• mushrooms if you like! I use white button mushrooms and Portobello
• mushrooms)
• 8 garlic cloves, finely chopped
• 1 sprig of fresh rosemary, finely chopped
• 3fl oz. white wine
• ½ cup (4fl oz.) sour cream
• ½ cup (4fl oz.) plain yogurt

Method:

1. Drizzle the olive oil into a frying pan and place over a medium heat.
2. Add the mushrooms, garlic and rosemary or mixed herbs, sauté for a few minutes until the mushrooms have begun to shrink and become colored.
3. Add the wine and simmer until the alcohol evaporates.
4. Add the sour cream and yoghurt and stir to combine.
5. Turn off the heat and leave the sauce to cool slightly before dividing into your 4 containers, cover and place into the freezer to store until needed!