Wild Mushroom Pasta
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 406 |
| Total Fat | 11.5 g |
| Saturated Fat | 2.5 g |
| Sodium | 911 mg |
| Total Carbohydrate | 62 g |
| Dietary Fiber | 9 g |
| Protein | 11 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Penne pasta | 4 ounces |
| Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced | ¼ pound (4 ounces) |
| Olive oil | 2 + 1 teaspoon |
| Yellow onion, sliced into thin strips | ¼ |
| White wine | ¼ cup |
| Vegetable broth | 1 cup |
| Fresh thyme leaves | 1 teaspoon |
| Freshly ground pepper to taste |
| Grated Parmesan cheese | 2 tablespoons |
- Directions
- Cook pasta according to package directions, omitting fat and salt.
- Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 2-3 minutes until soft. Transfer to a plate and set aside.
- Add 1 teaspoon oil to skillet, then add onion and cook 2 minutes. Pour in wine and cook, scraping brown bits off the bottom of the pan, until wine has evaporated, about 30 seconds. Stir in vegetable broth and bring to a boil. Return mushrooms to pan, reduce heat to medium, and cook for another 2 minutes.
- Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.
Exchanges
2.5 starches; 2 vegetables; 1.5 fats; 0.5 lean meat substitute
Side Suggestions: Tossed Salad