Creamy pasta sauce

    13 min

    This mushroom pasta sauce recipe is so versatile, guilt free and low in fat. Good on pasta or vegetables, it is my favourite Slimming World sauce.


    London, England, UK
    135 people made this

    Serves: 2 

    • 1 medium onion, chopped
    • 10 chestnut mushrooms, sliced
    • 1/2 bunch mixed herbs
    • 1 garlic clove, chopped
    • 300ml (1/2 pint) water
    • 2 tablespoons virtually fat free fromage frais or quark
    • salt and pepper to taste

    Prep:3min  ›  Cook:10min  ›  Ready in:13min 

    1. Put the onions, sliced mushrooms, herbs and garlic into a pan with the water. Bring to the boil and let simmer for awhile until it is all reduced and caramelised.
    2. Take it off the heat and then stir in the fromage frais or quark. Season with salt and pepper.
    3. Mix the sauce into your cooked pasta or vegetables.


    Try to have this sauce with beef Stroganoff or chicken and mushroom pies. Guilt free!!


    Do not re-heat sauce or bring to boil as the fromage frais will curdle.

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    Reviews in English (3)


    Just tried this - not very nice, and I'm not a fussy eater. 300ml is way too much water to allowed anything to 'caramelise' (maybe if you use a wide-based pan it might evaporate better). I poured away some of the water after about 20mins waiting for it to reduce. The herbs smelled nice while it was cooking, but it then end I separated the sauce from the mushrooms and discarded it because it was so grim. Maybe if I'd paid more attention to 'Slimming World' in the description I'd have realised it was going to be bad. Next time I'll try a little butter rather than water.  -  06 Oct 2014


    i just tried this , i already made white sauces many times , and i think using butter, letting the onions cook a bit till they turn goldish, then putting the mushrooms, herbs , if u have olive oil its perfect, and then pour in the cream or cheese sauce in . sturr, let it cook a bit if its too liquid add flour, makes it thicker, if its too thick add some milk  -  13 Jul 2017


    If left long enough it does caramelise it was absolutely what I was looking for first class look forward to trying some more recipes  -  24 Sep 2016