Print Options

Back to Mushroom Pasta >

Include these items:

Taste of Home Logo

Mushroom Pasta

Mushroom Pasta
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
5 ServingsPrep: 15 min. Cook: 20 min.

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

Directions

  • 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. Yield: 5 servings.
© Taste of Home 2013

2 of 2

Mushroom Pasta (continued)

Nutrition Facts: 1 cup equals 224 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 175 mg sodium, 33 g carbohydrate, 2 g fiber, 9 g protein.
© Taste of Home 2013