Jill Zarin's Guilt-Free Pasta With Mushrooms - Bethenny Frankel
- Ready In:
- 27mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 pinch garlic salt
- 12 ounces whole wheat pasta (I prefer Smart Pasta)
- 1 1⁄2 tablespoons olive oil, divided
- 1 shallot, sliced
- 3 1⁄2 ounces shiitake mushrooms, sliced
- 4 ounces mixed mushrooms, sliced (any blend of your favourites)
- 1 lb baby portabella mushrooms, sliced
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 1⁄2 tablespoons truffle oil
- 1⁄3 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
directions
- Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.
- Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5 to 6 minutes or until brown; turn to brown on opposite side for another 5 to 6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
- Top with Parmesan and parsley; serve hot.
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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!