Yum! This stuff is good! And quick! And moderately healthy! I totally recommend trying it!
Ingredients
3 Tbl olive oil
1 Tbl butter
2ish cups of mushrooms thinly sliced, we used portabellos
2 minced garlic cloves
1/4 cup chopped flat leaf parsley
1 tsp dried oregano
1/2 cup white wine
1 1/2 cup pasta, we used whole wheat spirals
2 cups veggie stock
1/4 cup cream
1/4- 1/2 cup grated parm cheese
fresh ground black pepper
salt to taste
Directions
In a large skillet on high heat, add 1 Tbl olive oil. Saute the mushrooms until just brown, 2-3 minutes. Reduce heat and add parsley, garlic and oregano. Cook for about a minute. Pour in wine, and simmer for 3-5 minutes. Remove from heat and transfer mushrooms and sauce to bowl.
In another skillet, add remaining olive oil and butter. Add pasta and cook until a golden brown, about 5 minutes.
Once toasted, pour in the veggie broth and bring to a boil. Reduce the heat and simmer uncovered until pasta is al dente, about 10 minutes.
Add the mushroom mix and cream to the pasta. Cook for a few more minutes until the sauce comes together.
Remove from heat and stir in parm and pepper.
Nutrition
This assumes 4 servings, this is for 1
Est WW points: 7
Calories: 327
Fat: 22.7
Carbs: 18.4
Fiber: 2.9
Sugar: 1.7
Protein: 9.7
Enjoy!!
