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Mushroom Pasta Medley
After trying something similar in a restaurant,
Virginia Trent created this creamy, Mushroom Pasta Medley side dish at
home. “The first time I served it, my husband couldn’t stop raving about
it,” she recalls from Dayton, New Jersey. This recipe was provided by
Taste of Home Healthy
Recipes. |
mushroom pasta medley: photo by
taste of home
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Servings: 4 |
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I N G R E D I E N T S |
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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 |
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I N S T R U C T I O N S |
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 |
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