If you love pasta but are worried about butter and cream, Oprah Winfrey has a secret ingredient that could solve all your problems. It’s not some fancy substitute you can only find at an overpriced store in Beverly Hills either- it’s oatmeal. Thats right! Oatmeal.
On Sunday, Winfrey shared a video alongside her French chef Phillipe Chevalier who has helped her figure out how to make dishes with the least amount of points or calories. “When we first met I loved his food but there was one problem- too much cream too much butter,” she said. So she challenged him to cook up one of her favorite meals- lemon pasta with peas and mushrooms—without butter or cream.
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The talented chef succeeded, leaving Wifrey in disbelief, she even wanted him to prove there wasn’t any inside. “You wanted to see it,” he quipped with a laugh. Oprah Daily says Chevalier cooks up a big batch of steel-cut oats, using the liquid in the sauce to create a thick, creamy texture.
While pasta without butter and milk can sound a little bland, Winfrey had a face full of satisfaction and joy when enjoying it. Check out the recipe below, per Oprah Daily.
- Cooked spaghetti (1 box)
- 2 tbsp olive oil
- 2 cups mixed mushrooms
- 2 tbsp shallots, chopped
- 1 tbsp garlic, minced
- 1 tsp fresh thyme, chopped
- Cooked oatmeal (1 cup of steel-cut oats, 4 1/2 cups of water, and 1 chicken or vegetable bouillon cube)
- 1 cup grated parmesan
- 1/2 tbsp lemon zest
- 2 tbsp chives, chopped
- 1 tbsp basil, chopped
- 1/2 cup of peas, cooked
- 4 tbsp lemon juice
- Salt and pepper
- Candied lemon (optional)
- Bring 4 cups of water to boil in a large pot. Add 1 cup of oatmeal and one cube of chicken (or vegetable) bouillon. Cook for 15 minutes.
- Strain about 1/2 cup of liquid from the cooked oatmeal into a bowl or measuring cup. Put to the side to use later.
- Add about 2 Tbsp. olive oil in a large pan over medium heat. Once the pan is warm add mushrooms, shallots, garlic, and thyme. Sauté for about 30 seconds.
- Add the oatmeal bouillon mixture you put to the side into the pan.
- Add grated Parmesan and a dash of lemon zest. Stir until the cheese is melted.
- Add chives, basil, and peas. Stir to combine.
- Turn the heat up to medium-high and add about 1 tbsp. lemon juice.
- Add the cooked spaghetti to the pan and toss until coated in the sauce. Season with salt and pepper to taste.
- Garnish with basil and candied lemon (optional)