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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 361.4
  • Total Fat: 10.1 g
  • Cholesterol: 51.2 mg
  • Sodium: 1,099.8 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 12.1 g

View full nutritional breakdown of MOREL MUSHROOM PASTA calories by ingredient
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MOREL MUSHROOM PASTA

Submitted by: CHANDRACETA

Introduction

I adapted this recipe from Cooking Light....it is so awesome! Totally restaurant quality. If you can't get fresh morels, use the dried ones and reconstitute in chicken broth, then use that same broth later in the recipe. I know they are very expensive, but it is totally worth it for this special-occasion-worthy meal! I adapted this recipe from Cooking Light....it is so awesome! Totally restaurant quality. If you can't get fresh morels, use the dried ones and reconstitute in chicken broth, then use that same broth later in the recipe. I know they are very expensive, but it is totally worth it for this special-occasion-worthy meal!
Number of Servings: 4

Ingredients

    • Turkey bacon – 8 slices, chopped
    • 2 1/4 cups fat-free, less-sodium chicken broth
    • 8 ounces morel mushrooms
    • 1 1/2 teaspoons olive oil
    • 1 cup thinly sliced onion
    • 2 garlic cloves, minced
    • 2 teaspoons finely chopped fresh thyme
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup no-salt-added tomato paste
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 tablespoon truffle oil
    • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
    • 4 cups cooked pasta

Directions

Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat and cook bacon until turning crispy. Add onion to pan, and sauté for 3 minutes, stirring frequently. Clear a spot in bottom of pan. Add garlic to clear spot in pan, and saute for 30 seconds. Add thyme and pepper; sauté 30 seconds, stirring frequently. Add morel mushrooms to pan. Cover, reduce heat, and cook for 4 minutes. Uncover, increase heat to medium-high, and cook 2 minutes or until liquid almost evaporates, stirring frequently. Clear a spot in bottom of pan. Add tomato paste to clear spot; cook 1 minute. Stir tomato paste into mushroom mixture.
Stir in 1 cup reserved chicken broth. Cook for 8 minutes or until very thick, stirring occasionally. Stir in remaining chicken broth; cook for 4 minutes or until slightly thick, stirring occasionally. Add pasta and parsley to sauce mixture; toss well. Stir in truffle oil. Serve with cheese.


Number of Servings: 4

Recipe submitted by SparkPeople user CHANDRACETA.






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