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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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    5 servings


  • 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


  • 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.
Nutrition Facts
1 cup: 224 calories, 6g fat (2g saturated fat), 7mg cholesterol, 175mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 9g protein.
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