This sauce is creamy, healthy, and can easily be made dairy-free!
1 T olive oil
1 c chopped onions
2 c chopped mushrooms
1 T low-sodium soy sauce
3/4 c vegetable broth
1/2 c fresh parsley
1/2 c reduced-fat sour cream (or 1/2 c vegan sour cream)
Heat olive oil in a saucepan. Add onions. Cook until translucent. Add mushrooms and soy sauce and cook about 5 minutes over medium heat. Add vegetable broth. Cook for 2 more minutes. Put the cooked mixture in a blender, add parsley and blend on high for 10 to 15 seconds or until you get the desired consistency. Stir in sour cream. Pour over pasta or serve with grilled meat, chicken, fish, or meat alternative.
Each 1/2-cup serving contains about 52 calories, 1.5 g protein, 4 g fat, 6 mg cholesterol, 4 g carbohydrates, 1 g fiber, and 161 mg sodium.