Tuesday, September 17, 2013
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.