Recipes

Whole-Wheat Pasta with Mushrooms

December 18, 2008 | Bethany Frankel

Prep: 15 minutes Cook: 12 minutes Makes 6 servings

Pinch garlic salt 12 oz. whole-wheat pasta (or alternative grain pasta, such as rice) 1 ½ tablespoons olive oil, divided 1 sliced shallot 1 (3.5 oz) package pre-sliced shiitake mushrooms 1 (4 oz.) package pre-sliced mixed mushroom blend 1 (16 oz.) package pre-sliced baby Portobello mushrooms 1 teaspoon salt, divided 1 teaspoon pepper, divided 1 ½ tablespoons truffle oil 1/3 cup grated parmesan cheese 2 tablespoons freshly chopped parsley

  1. Bring large pot of water to boil. Add garlic salt to water and cook pasta according to directions.
  2. Heat ½ tablespoon olive oil in large pan and saute’ shallot. Add all mushrooms and cook over medium-high heat for 5-6 minutes or until brown; turn to brown on opposite side for another 5-6 minutes. Season with ½ teaspoon salt and ¼ and ¼ teaspoon pepper.
  3. Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining one tablespoon olive oil, and remaining salt and pepper. Toss to combine.
  4. Top with parmesan and parsley. Serve hot.

Calories: 310 Fat: 9g Protein: 13g Carbohydrate: 49g Sugars: 2g Fiber: 6g Iron: 3mg Sodium: 280mg Calcium: 83mg

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