Creamy Wild Mushroom Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
370 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Wild Mushroom Pasta
Description
Creamy Wild Mushroom Pasta starts by cooking whole wheat penne to al dente in salted water. While the pasta cooks, wild mushrooms are sautéed in olive oil until tender and release their moisture. Minced garlic, chili flakes, and dried oregano are added to the mushrooms to enhance the savory profile.
A mixture of skimmed milk and gluten-free flour is whisked and poured over the mushroom mixture, then simmered gently on low heat to thicken into a creamy sauce. Seasoned with salt and black pepper, the sauce coats the mushrooms and pasta combined in the skillet. Grated Parmesan cheese is folded in for a nutty finish and richness.
This pasta can be enjoyed as a main vegetarian meal, showcasing a balance of textures from chewy mushrooms to tender pasta with a lightly spicy, herbaceous sauce. The recipe also allows substitutions like almond or coconut milk for a dairy alternative and different pasta types depending on dietary choices.
Ingredients
- 8 oz whole wheat penne or any other pasta
- 1 Tbsp olive oil or avocado oil
- 10 oz mushroom slice the bigger ones, wild mix
- 2 garlic minced or pressed, cloves
- 1 Tsp chili flakes
- 1 1/2 tsp oregano dried
- 2 Cups skimmed milk
- 1 1/2 Tbsp gluten-free flour or whole wheat
- 1/2 Cup Parmesan Cheese grated
- sea salt to taste
- black pepper to taste
Instructions
- Fill a pot with salted water and bring it to the boil. Once boiling add in the pasta and cook for 6-8 minutes or until al-dente. Drain and set aside.
- Meanwhile, heat oil in large skillet over medium-high heat.
- Add mushrooms and sauté for about 8 mins. Then add in garlic, chili flakes, oregano and cook for 1 minute, until fragrant.
- In a small bowl whisk milk and flour until well combined.
- Pour the milk mixture over the mushrooms and season with salt and pepper to taste.
- Reduce the heat to low, and simmer for about 3-5 minutes, until the sauce thickens.
- Stir in the pasta and parmesan cheese and mix until well combined. Enjoy!
Notes
- Any pasta variety can be used, including protein-rich lentil or chickpea pasta for a nutritional boost.
- Milk alternatives such as almond or coconut milk may be used, though texture and flavor will vary slightly.
- Olive oil works well, but avocado oil is an alternative choice for sautéing the mushrooms.
- Parmesan cheese is preferred, but shredded Romano is also an option for the cheese component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 261mg | 11% |
| Potassium | 406mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 289mg | 29% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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