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Mushroom Pasta Medley

Mushroom Pasta Medley
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,” she recalls from Dayton, New Jersey.
4 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 6 ounces uncooked penne pasta
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 pound baby portobello mushrooms, sliced
  • 2 ounces fresh oyster mushrooms, sliced
  • 3 green onions, thinly sliced
  • 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

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • nonstick skillet coated with cooking spray, cook garlic in butter
  • and oil for 1 minute. Add portobello mushrooms; cook for 3 minutes.
  • Add oyster mushrooms and onions; cook 3-4 minutes longer or until
  • mushrooms are almost tender.
  • Add broth. Bring to a boil; boil for 2 minutes. Combine the flour and
  • half-and-half until smooth; stir into skillet. Add sherry or
  • additional broth. Bring to a boil; cook and stir for 2 minutes or
  • until thickened.
  • Drain the pasta and stir into mushroom mixture; heat through.
© Taste of Home 2013

2 of 2

Mushroom Pasta Medley (continued)

Directions (continued)

  • Sprinkle with Parmesan cheese. Yield: 4 servings.
Nutrition Facts: 1-1/4 cups equals 279 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 242 mg sodium, 42 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013