Pasta with Portabella Mushroom Sauce
Kate Miller
Portabella mushrooms star in this tasty pasta dish.
Ingredients
- 2 tsp olive oil
- 2 tsp butter (or margarine)
- 1/2 lb portabella mushrooms, cubed
- 4 cloves garlic, minced
- 1 large carrot, peeled
- 1 bunch green onions, sliced
- 1/2 tsp rosemary
- Salt and pepper to taste
- 1 cup beef stock (or vegetable stock)
- 1/2 lb pasta, fully cooked and drained
- Grated Parmesan cheese (optional)
Directions
- In a large skillet, heat olive oil and butter or margarine.
- Add mushrooms and cook for 3 to 5 minutes over medium heat until they start browning. Add garlic and continue cooking until mushrooms are fully browned.
- Using a potato peeler, peel off ribbons of carrot and add directly to the skillet. Stir in green onions, rosemary, salt, and pepper.
- Add stock, bring to a boil, and simmer for about 5 to 10 minutes until the sauce is reduced by about half.
- Serve over hot pasta. Garnish with Parmesan cheese if desired.
Nutrition Facts
Calories 279
Calories from Fat 40 (14%)
(7%)Total Fat 4g
(8%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(2%)Cholesterol 5mg
(6%)Sodium 152mg
(14%)Potassium 499mg
Total Carbohydrate 49g
(16%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(21%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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