Mushroom Pasta Medley

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.

  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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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