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:
- Drizzle the olive oil into a frying pan and place over a medium heat.
- Add the mushrooms, garlic and rosemary or mixed herbs, sauté for a few minutes until the mushrooms have begun to shrink and become colored.
- Add the wine and simmer until the alcohol evaporates.
- Add the sour cream and yoghurt and stir to combine.
- 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!
