Cookbook:Creamy Mushroom Pasta
| Creamy Mushroom Pasta | |
|---|---|
 | |
| Category | Pasta recipes |
| Servings | 1 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 recipe (550 g) |
| Servings Per Recipe: | 1 |
| Amount per serving | |
| Calories | 807 |
| Calories from fat | 411 |
| Total Fat | 45.7 g |
| Saturated Fat | 29.1 g |
| Cholesterol | 57 mg |
| Sodium | 708 mg |
| Total Carbohydrates | 74.5 g |
| Dietary Fiber | 12.1 g |
| Sugars | 16.7 g |
| Protein | 18.2 g |
| Vitamin A | 7% |
| Vitamin C | 6% |
| Calcium | 18% |
| Iron | 9% |
This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition. Best of all, it's ready in twenty minutes, making it a perfect weeknight dinner.
Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license.
Ingredients
[edit | edit source]- 1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine)
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 8 oz (230 g) white button mushroom, stems removed
- 2 tablespoons dry white wine
- ¼ cup (60 ml / 2 oz) heavy cream
- ¼ cup (60 ml / 2 oz) low-sodium chicken bone broth
- Salt to taste
- ¼ cup (30 g / 1.1 oz) grated parmesan cheese
- Freshly-ground black pepper
- Chopped fresh parsley for garnishing
Preparation
[edit | edit source]- In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
- Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
- Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).
- Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
- Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
- Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
- Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!