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