Mushroom Pasta

Servings: 4-6

Ingredients:

8 ounces whole wheat pasta, any shape
2 Tablespoons unsalted butter or olive oil, divided
2 Tablespoons olive oil
1 pound fresh mushrooms, sliced
6 cloves fresh garlic, minced
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan or Romano cheese (optional, more cheese for serving)
2 Tablespoons fresh parsley leaves, coarsely chopped
Salt and pepper to taste

Directions:

  1. Cook pasta according to package instructions.
  2. While pasta is cooking, heat 1 tablespoon of the butter and the 2 tablespoons of olive oil in a large skillet over medium heat until butter melts. Add the mushrooms, season with salt and pepper, and cook until browned and tender, about 5 minutes.
  3. Add the garlic, red pepper flakes, if using, and remaining tablespoon of butter and cook for 1 minute more.
  4. When pasta is ready, remove ¾ cup of the cooking water and pour it into the skillet with the mushrooms, then drain the pasta.
  5. Add the pasta and cheese to the skillet. Toss over medium heat until the cheese is melted, and the sauce thickens and coats the pasta, about 2 minutes. Add the parsley and toss to combine.
  6. Serve in shallow bowls, sprinkle with more cheese if desired.

 
Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

30 minutes or less

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Mushroom Pasta

Servings: 4-6

Ingredients:

8 ounces whole wheat pasta, any shape
2 Tablespoons unsalted butter or olive oil, divided
2 Tablespoons olive oil
1 pound fresh mushrooms, sliced
6 cloves fresh garlic, minced
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan or Romano cheese (optional, more cheese for serving)
2 Tablespoons fresh parsley leaves, coarsely chopped
Salt and pepper to taste

Directions:

  1. Cook pasta according to package instructions.
  2. While pasta is cooking, heat 1 tablespoon of the butter and the 2 tablespoons of olive oil in a large skillet over medium heat until butter melts. Add the mushrooms, season with salt and pepper, and cook until browned and tender, about 5 minutes.
  3. Add the garlic, red pepper flakes, if using, and remaining tablespoon of butter and cook for 1 minute more.
  4. When pasta is ready, remove ¾ cup of the cooking water and pour it into the skillet with the mushrooms, then drain the pasta.
  5. Add the pasta and cheese to the skillet. Toss over medium heat until the cheese is melted, and the sauce thickens and coats the pasta, about 2 minutes. Add the parsley and toss to combine.
  6. Serve in shallow bowls, sprinkle with more cheese if desired.

 
Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

6 serving per container

Serving size 1 cup

Amount Per Serving
Calories 260
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 130mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 14%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 9g
Vitamin D 0mcg 0%
Calcium 88mg 6%
Iron 2mg 10%
Potassium 528mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.