Garlic Mushroom Pasta | Slimming World Friendly Recipe

A classic creamy garlic mushroom sauce tossed with pasta to make a quick, simple and satisfying meal.This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.

Mushrooms are just one of those foods, either you love them or you hate them!  I happen to love them!  They are full of flavour and low in fat. They help to make the perfect pasta dish without too many calories. Sadly I am the only one in the house that enjoys mushrooms, but the best thing about this dish is its perfect for batch cooking. So I have plenty of portions in the freezer for another time.

Why you’ll love this recipe….

  • Delicious
  • Uses real cream
  • Low Syn
  • Low in fat
  • Filling
  • Full of flavour
  • Perfect for batch cooking

Batch Cook – Storage Information

  • Fridge: Store leftovers in the fridge in an airtight container for up to 3 days.
  • Reheat: Reheat in the microwave or on the hob.
  • Freezer: Allow to cool before placing in a suitable containers. Keep for up to 6 months. Thaw before reheating. 

Garlic Mushroom Pasta

Slimming World Syns: 3.5 Syns Per Serving*
Weight Watchers Points: Coming Soon
Calories: 336 Per Serving
Course Lunch, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 150g Portobello Mushrooms Finely Sliced
  • 300g Chestnut or White Mushrooms Finely sliced or halved for smaller ones
  • 2 Shallots [Peeled and finely diced]
  • 2 Garlic Cloves
  • 250g Dried Penne Pasta
  • 4 Level tbsp Double Cream [Room temperature]
  • Salt


  • Add the shallots and a pinch of salt to a pan with 100ml of boiling water. Cover with a lid and allow to simmer for 2- 3 minutes.
  • Add both sets of mushrooms, garlic and another pinch of salt to the pan. Add another 100ml of boiling water and allow to simmer for 6 – 8 minutes or until most of the water has gone and the mushrooms are soft.
  • Meanwhile cook the past according to the packet instructions. Drain and set aside once cooked.
  • Bring the mushrooms to a low heat and stir in the cream.


*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the team. They have not been verified by an official source.

Have you created this recipe?

Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.

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2 Responses

  1. Ilona says:

    Beautiful meal so delicious and creamy

  2. Ally Cudd says:

    So quick and easy I use 1 veg stock cube in water tastes lush

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