Mushroom and Garlic Pasta
- 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
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.
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