Mushroom Pasta
Ingredients
The pasta
-
8
ounces
pappardelle pasta
The sauce
-
2
tablespoons
extra-virgin olive oil
-
1
pound
mixed mushrooms
-
¾
teaspoon
sea salt
-
2
tablespoons
unsalted butter
-
2
tablespoons
shallots
-
2
teaspoons
chopped fresh rosemary or fresh thyme leaves
-
2
cloves
garlic
-
⅓
cup
dry white wine
-
1
teaspoon
Dijon mustard
-
⅓
cup
grated Parmesan or pecorino cheese
-
1
tablespoon
fresh lemon juice
-
Chopped
none
fresh parsley
Instructions
- Heat olive oil in a skillet and sauté half the mushrooms with salt and pepper until browned.
- Remove cooked mushrooms and repeat with the remaining mushrooms.
- Cook the pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
- In the pasta pot, melt butter, then add shallots and salt, cooking until translucent.
- Stir in rosemary and garlic, then add wine and mustard, cooking for 30 seconds.
- Combine pasta, cheese, and reserved pasta water, tossing to coat.
- Add lemon juice and mushrooms, season to taste, and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
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