Crimini Mushroom Papardelle

June 26, 2013

I love mushrooms. I could eat a whole pound myself. I love them in soups, on sandwiches, in salads and especially in pasta dishes. This recipe is simple and light, and most importantly, it highlights mushrooms. Bon appetit!

8 oz. dried papardelle noodles
2 tablespoons butter
1 tablespoon olive oil
1 Ib. crimini mushrooms (baby portabella mushrooms)
1 teaspoon minced fresh garlic
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon of fresh parsley and more for garnish
fresh parmesan

Prepare the noodles according to the directions on the package. While the noodles are cooking, prepare the mushrooms. In a separate pan, melt the butter and olive oil together. Add the mushrooms and sautee for about 5 minutes. Add the garlic and sautee for an additional minute. Add the salt, pepper and parsley. Remove from heat. Drain the pasta, but reserve about 1/4 cup of the liquid. Toss the mushrooms with the pasta, adding the reserved pasta liquid as needed. Serve with fresh parmesan and more parsley.

Nutritions

Calories
199

Sodium
665mg
27% DV

Fat
12g
18% DV

Protein
10g
21% DV

Carbs
7g
2% DV

Fiber
1g
4% DV