Pasta with Wild Mushrooms

Pasta with Wild Mushrooms
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
This rich and earthy dish is perfect for a fall dinner. Vegetarian; Good Source of Calcium; Low Fat; Low Sodium.
  • ½ bag Porcini mushrooms
  • 1 teaspoon unsalted butter
  • ½ teaspoon shallots, minced
  • 3 tablespoons cut sun-dried tomatoes, drained
  • ½ cup evaporated skim milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper
  • ½ lb. fettuccine or other pasta
  • 1 tablespoon grated Parmesan cheese
  • ½ scallion, trimmed and cut diagonally into ¼ inch slices
  1. Cover mushrooms with hot water in a bowl. Let stand 10 minutes.
  2. Drain, rinse and cut into ½ inch pieces.
  3. Melt butter in a heavy nonstick skillet over medium heat.
  4. Saute shallots 1 minute.
  5. Add mushrooms and tomatoes and continue to saute 3 minutes, stirring frequently.
  6. Stir in milk, salt, and white pepper. Bring to a boil.
  7. Reduce heat to low and simmer 10-15 minutes, or until volume is reduced by ¼.
  8. Cook fettuccine in boiling water until al dente.
  9. Drain and transfer to a large bowl.
  10. Pour sauce over pasta and toss. Sprinkle with Parmesan and scallions.
Cooking time does not include cooking pasta.
Nutrition Information
Calories: 425 Fat: 3.1g Saturated fat: 1.1g Unsaturated fat: 0.9g Carbohydrates: 81.6g Sodium: 138mg Fiber: 3g Protein: 16.4g


Comments are closed.