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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.0
  • Total Fat: 8.3 g
  • Cholesterol: 21.9 mg
  • Sodium: 180.6 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 14.4 g

View full nutritional breakdown of Mushroom Pasta calories by ingredient
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Mushroom Pasta

Submitted by: APJOHNSON
Mushroom Pasta

Introduction

my alternative to Alpine Mushroom Pasta (sans the cabbage). my alternative to Alpine Mushroom Pasta (sans the cabbage).
Number of Servings: 6

Ingredients

    8 ounces whole-wheat fettuccine
    2 teaspoons extra-virgin olive oil
    4 medium portobello mushroom caps, gills removed, thinly sliced
    1 small onion, chopped
    3 cloves garlic, minced
    3/4 cup dry white wine
    2 teaspoons all-purpose flour
    1 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 cup grape tomatoes, halved
    1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
    2 teaspoons chopped fresh sage or 3/4 teaspoon dried


Directions

1. Bring a large pot of water to a boil. Cook pasta until tender. Reserve 1/2 cup of the cooking liquid and drain the pasta.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.
3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.
4. Return the pasta to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.



Number of Servings: 6

Recipe submitted by SparkPeople user APJOHNSON.






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