MUSHROOM PASTA

Mushroom Pasta image

After trying something similar in a restaurant, Virginia Trent created this creamy, three-mushroom pasta entree at home. "The first time I served it, my husband couldn't stop raving about it."-Virginia Trent, Dayton, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 5 servings.

Number Of Ingredients 12

Previous Next

Ingredients

6 ounces uncooked penne pasta
1/2 pound baby portobello mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
2 ounces fresh oyster mushrooms, sliced
3 green onions, thinly sliced
1 garlic clove, minced
1 cup reduced-sodium chicken broth or vegetable broth
2 tablespoons all-purpose flour
1/2 cup fat-free half-and-half
2 tablespoons sherry or additional broth
1 tablespoon shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook portobello mushrooms in butter and oil for 3 minutes. Add oyster mushrooms and onions; cook 3-4 minutes longer or until mushrooms are almost tender. Add garlic; cook 1 minute longer., Add broth. Bring to a boil; boil for 2 minutes. Combine flour and half-and-half until smooth; stir into skillet. Add sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain the pasta and stir into mushroom mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 175mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.