Mushroom and Garlic Pasta
Servings: 4
Calories: 608kcal
Ingredients
- 1 lb farfalle pasta I use gluten-free
- 3 tbsp unsalted butter divided
- 1 tbsp extra virgin olive oil
- 1 lb baby bella mushrooms sliced
- 5-6 garlic cloves minced
- ½ cup parmigiano reggiano grated
- 2 tbsp parsely chopped
- salt & black pepper to taste
Instructions
- Cook pasta (al dente) according to package instructions. Optional to add a little salt and olive oil to the water for cooking.
- While the pasta is cooking, heat 1.5 tbsp (half) butter and extra virgin olive oil in a pan over medium heat. Add in mushrooms and sauté for approx. 5 minutes until tender. Then add in the garlic and remaining butter and sauté for about a minute longer.
- Drain the pasta but save about a half cup of the pasta water to cook with. Then add in the drained pasta, half cup pasta water into the pan with the mushrooms.
- Add in grated cheese and parsley into pan and stir well until cheese is melted and pasta sauce thickens (approx 1-2 minutes). Add in salt and pepper to taste.
- Garnish with some more cheese and chopped parsley.
Nutrition
Calories: 608kcal | Carbohydrates: 91g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 216mg | Potassium: 787mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 2mg