Mushroom Pasta Medley Recipe

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Mushroom Pasta Medley Recipe
Mushroom Pasta Medley Recipe photo by Taste of Home
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Mushroom Pasta Medley Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Mushroom Pasta Medley in Light & Tasty June/July 2006 , p56

Nutritional Facts

1-1/4 cups: 279 calories, 8g fat (3g saturated fat), 9mg cholesterol, 242mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 vegetable.

  • 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
  1. 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.
  2. 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.
  3. Drain the pasta and stir into mushroom mixture; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Mushroom Pasta Medley in Light & Tasty June/July 2006 , p56

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mjlouk User ID: 1712085 90293
Reviewed Jan. 10, 2010

"This was kind of bland. It's needs more seasoning or something."

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