Tuesday, September 17, 2013

Pasta with Mushrooms and Garlic

Pasta with Mushrooms and Garlic

The recipe was adapted from Skinnytaste's Spaghetti with Mushrooms, Garlic and Oil. Wanted an easy dish to make after a late day at work and this could be it. This was fantastic and a very nice addition to a "meatless" menu day. Pam loves mushrooms - and this was definitely a keeper in our pasta recipe collection. It reheated beautifully for lunch the next day. A great recipe and we will definitely make it again.

Ingredients (Serves 4):
12-13 oz Pasta (whole-grain or wheat)
3 tbsp Olive oil
3 tsp (or cloves) Garlic, chopped
8 oz Baby bella mushrooms, sliced
8 oz Whitecap mushrooms, sliced
1 tbsp Parsley, dried
1/2 tsp Oregano, dried
1/4 tsp Black pepper, ground
1/4 tsp Kosher salt
1/4 cup broth or dry white wine
1 tbsp Parmesan cheese, shredded

1. Cook pasta in a large pot of salted boiling water according to package directions.
2. Heat oil in a medium saute pan over medium heat. Add the garlic and cook for about 1 minute.
3. Add the sliced mushrooms, parsley, oregano, kosher salt and pepper and sauté for about 2-3 minutes. Add broth or white wine and cook another 2-3 minutes.
4. Reserve around a 2-3 tbsp of the pasta water and then drain pasta. Toss the pasta with the mushroom mix, shredded Parmesan cheese (adjust to taste) and the reserved pasta water.


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