Directions:
- Melt the butter over low heat in a large sauce pan.
- Add mushrooms, carrot and garlic. Cook over low-medium heat until liquid evaporates, about 6 minutes, ringstir frequently.
- Add oregano, basil, pepper and salt. Stir to combine. Cook another 30 seconds.
- Reduce the heat to low. Add cream cheese. Stir gently until it melts, and then pour in milk. Stir often until the sauce thickens. Remove from heat and keep warm.
- In another sauce pan, bring the salted water to a boil and cook the spaghetti for about 10 minutes or according to your desired softness.
- Drain the spaghetti and toss with mushroom sauce. Sprinkle with fresh parsley and grated Parmesan cheese.
- You're ready to enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 539.94 Kcal (2261 kJ) | ||
| Calories from fat | 109.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 19% | |
|---|---|---|---|
| Cholesterol | 28.95mg | 10% | |
| Sodium | 647.5mg | 27% | |
| Potassium | 924.3mg | 20% | |
| Total Carbs | 87.3g | 29% | |
| Sugars | 11.73g | 47% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 21.13g | 42% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.9mg | 27% | |
| Calcium | 174.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 141.49 Kcal (592 kJ) | ||
| Calories from fat | 28.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 19% | |
|---|---|---|---|
| Cholesterol | 7.59mg | 10% | |
| Sodium | 169.67mg | 27% | |
| Potassium | 242.2mg | 20% | |
| Total Carbs | 22.88g | 29% | |
| Sugars | 3.07g | 47% | |
| Dietary Fiber | 1.36g | 21% | |
| Protein | 5.54g | 42% | |
| Vitamin C | 1.2mg | 8% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.3mg | 27% | |
| Calcium | 45.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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