• Shiitake & Portobello Mushroom Whole Wheat Pasta

    Shiitake & Portobello Mushroom Whole Wheat Pasta
    Cook time:
    Total time:
    Serves: 4
    • 12 ounces whole wheat pasta, about 4 cups cooked
    • 1 1/2 Tbsp olive oil, divided
    • 1 sliced shallot
    • 1 (3.5 ounce) package presliced shiitake mushrooms
    • 1 (4 ounce) package presliced mixed mushroom blend
    • 1 (16 ounce) package presliced baby portobello mushrooms
    • 1 teaspoon salt, divided
    • 1 teaspoon pepper, divided
    • 1 1/2 Tbsp truffle oil (or a good quality olive oil)
    • 1/3 cup low fat ricotta
    • 2 tablespoons freshly chopped parsley
    1. Bring large pot of water to boil. Cook pasta according to directions.
    2. While the pasta is cooking, heat 1/2 Tbsp olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5- 6 minutes or until brown; turn to brown on opposite side for another 5-6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    3. Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
    4. Top with ricotta and parsley; serve hot.
    Serving size: 1 Calories: 369 Fat: 14g Saturated fat: 3g Carbohydrates: 52g Sugar: 4g Sodium: 752mg Fiber: 9g Protein: 16g Cholesterol: 7mg
    Nutritional values are estimations, not exact values

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