Shiitake Mushroom Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
520 kcal
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Course
Main Course
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Cuisine
Italian
Shiitake Mushroom Pasta
Description
This Shiitake Mushroom Pasta begins by cooking pasta until al dente, reserving some cooking water to adjust sauce consistency. Shiitake mushrooms and lightly crushed garlic are sautéed in extra-virgin olive oil until tender and flavorful. The cooked pasta is added to the pan, along with reserved pasta water, and briefly sautéed together to meld flavors and coat the noodles.
After removing from heat, crème fraîche is stirred in to provide a creamy texture and mild tanginess, complemented by fresh lemon zest and chopped parsley which brighten the dish. Seasoning with sea salt and freshly cracked black pepper balances and enhances the flavors. Optional freshly grated Parmigiano Reggiano can be sprinkled on top for additional richness.
The dish serves well immediately as a warm, creamy pasta with a pleasant earthy and citrus flavor profile. It works well as a main course for a simple lunch or dinner. The use of crème fraîche preserves creaminess without heaviness, while the lemon zest adds freshness. The shiitake mushrooms contribute meaty texture and umami depth to the pasta.
Ingredients
- 380 g pasta
- 2 tablespoon extra-virgin olive oil
- 300 g shiitake mushrooms stems removed and roughly chopped, fresh
- 2 garlic peeled and lightly crushed, cloves
- 160 g crème fraîche
- 1 tablespoon parsley finely chopped, fresh
- lemon zest of 1
- sea salt freshly-cracked
- black pepper freshly-cracked
Instructions
- Bring a large pot of water to a boil. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Remove ¼ cup (60 ml) of pasta cooking water from the pot and set aside.
- Heat 2 tablespoon of extra-virgin olive in large pan over medium-low heat, add the shiitake mushrooms and garlic, and sautée for 10 minutes or until cooked through, adding a little pasta water if necessary, then season with sea salt and black pepper to taste.
- Drain the pasta al dente, add it to the pan with the shiitake mushrooms, pour the reserved cooking water, and sautée all the ingredients for one more minute.
- Remove the pan from the heat, stir in the creme fraiche, lemon zest and chopped parsley. Sprinkle with freshly grated Parmigiano Reggiano if you like.
- Season with freshly cracked black pepper and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 45mg | 2% |
| Potassium | 496mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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