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Creamy Mushroom Pasta Recipe
Creamy Mushroom Pasta Recipe
"Whole wheat linguine noodles are used in place of traditional white flour pasta, which is stripped of most nutrients and fiber during the refining process. Whole wheat pasta also offers twice the amount of fiber, as well as several of the B vitamins you’d otherwise miss out on with white pasta. (Note: if you’re not up for linguine, any type of whole wheat pasta will be scrumptious with this recipe). Additionally, using chicken bone broth instead of regular broth instantly enhances the nutritional value of this pasta recipe. Unlike regular chicken broth or stock, bone broth contains the healing protein collagen, which is highly concentrated in animal bones and packed with anti-inflammatory amino acids and essential nutrients like calcium and magnesium."
NotesI used whole white button mushrooms. You can use sliced portobello mushrooms or baby bella mushrooms for this recipe.
To make more servings, simply double the ingredients.
Serves1
Preparation Time5 min
Cooking Time15 min
Ingredients
- 1 serving pasta (I used whole wheat linguine)
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 8 ounces white button mushroom, stems removed
- 2 tablespoons dry white wine
- 1/4 cup heavy cream
- 1/4 cup low-sodium chicken bone broth
- Salt to taste
- 1/4 cup grated parmesan cheese
- Freshly ground black pepper
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In a large pot, cook pasta in salted boiling water for 8-9 minutes according to the package directions or al dente. Drain.
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Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
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Place mushrooms in the skillet, cup side up. Cook for 3-5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
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Add white wine; continue cooking to let the wine and mushroom juice evaporate, about 3 minutes.
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Pour heavy cream and chicken bone broth into the skillet, add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
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Spread parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
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Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
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Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated parmesan cheese if desired. Enjoy!
Notes
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