Mushroom Pasta
Ingredients
The pasta
-
8
ounces
dry whole wheat pasta
The sauce
-
3
tablespoons
unsalted butter
-
1
tablespoon
extra-virgin olive oil
-
1
pound
sliced cremini mushrooms
-
1
small
yellow onion
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
dried thyme
-
2
cloves
garlic
-
¼
cup
dry white wine or dry marsala wine
-
2
tablespoons
all-purpose flour
-
1
cup
low sodium chicken broth or vegetable broth
-
½
cup
finely grated parmesan cheese
-
2
tablespoons
chopped fresh chives or flat-leaf parsley
Instructions
- Cook the pasta in salted boiling water until al dente, reserving 1 cup of pasta water.
- In a skillet, heat butter and olive oil, then cook the mushrooms until browned and liquid evaporates.
- Remove mushrooms and cook onions with salt, pepper, and thyme until softened.
- Add garlic and wine, then let it reduce.
- Stir in flour and cook until no dry bits remain.
- Gradually add broth, stirring to prevent lumps, and simmer until the sauce thickens.
- Combine the pasta and mushrooms with the sauce, then add parmesan and chives.
- Stir to combine, adding reserved pasta water as needed, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
419
Total fat
17g
Total carbohydrates
48g
Total protein
15g
Sodium
20mg
Cholesterol
33mg
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