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This simmered side dish is an excellent complement to Mom's shish kabobs or any beef main dish. Tiny pieces of pasta pick up bold seasoning from mushrooms, onions and Worcestershire sauce. It makes a delightful change of pace.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 136 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 744 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Mushroom Pasta Pilaf in Taste of Home April/May 1999, p35
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Reviewed on May. 18, 2011 by Katiemac75
I have made this recipe a number of times and it is always a hit. I prefer to use the ring shaped pasta although it is sometimes hard to find in my area. This recipe is on my list of favourites!
Reviewed on Mar. 11, 2010 by lightedway
This side dish is excellent. Great flavor. I did not have a can of consomme on hand. I used 10 1/2 more ounces of water with beef bouillon. I used freshly sliced mushrooms adding them to the skillet with the onion to saute. I recommend this recipe as it was easy, affordable and abundant. Lots of praise from the family with this one.
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