Wild Mushroom Pasta
A simple, savory pasta with buttery sautéed wild mushrooms, garlic, parmesan, and chives. An easy weeknight dinner that comes together in about 30 minutes.
Servings: 6
Calories: 396kcal
Ingredients
- 3 tablespoons unsalted butter
- 1 pound wild mushrooms (shiitake, king trumpet, maiitake, cremini, oyster, etc), sliced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 pound pasta
- 1 tablespoon olive oil
- 1/4 cup parmesan cheese, shredded
- 2 tablespoons chives, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta (I used penne) according to package directions (for al dente cook 1-2 minutes less than than package directions).
- Heat a large saute pan over medium heat and melt the butter. Add the mushrooms and saute for 5 minutes or until starting to turn golden.
- Add garlic and continue to cook one minute.
- Drain water off pasta (reserving 1/4 cup pasta water). Return the pasta to the large pot and toss with reserved pasta water and olive oil.
- Add mushrooms to the pasta stirring to combine and place in a large serving dish.
- Top with chives and parmesan.
Nutrition
Calories: 396kcal | Carbohydrates: 62g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 467mg | Potassium: 413mg | Fiber: 4g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg