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Spaghetti with Wild Mushroom Sauce

Spaghetti with Wild Mushroom Sauce Recipe. Diabetic Friendly, low carb recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Yield: 6 to 8 servings.
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  • 1 box Dreamfields Spaghetti
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped red onion
  • 1 tablespoon minced garlic
  • 1 cup halved red and/or yellow cherry tomatoes
  • 3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese


  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
  2. Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
  3. Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.

    To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.

Nutritional Information (Per Serving)
Protein:12 g
Sodium: 330 mg
Cholesterol:5 mg
Fat: 8 g
Saturated Fat: 2 g
Dietary Fiber: 7 g
Carbohydrates: 52 g

Source: Dreamfields Pasta

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