Creamy Three-Mushroom Pasta

Creamy Three-Mushroom PastaRecipe

Photo: Travis Rathbone

Serves: 6


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2 tablespoons extra-virgin olive oil
2 leeks, white and pale green parts only, halved lengthwise and sliced
2 medium shallots, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 ounces shiitake mushrooms, stems discarded, caps sliced
8 ounces cremini mushrooms, stems trimmed, sliced
8 ounces oyster mushrooms, stems trimmed, cut into 1-inch pieces
2/3 cup dry white wine
10 ounce whole-wheat pappardelle
1/2 cup low-sodium chicken broth
1/4 cup mascarpone
1/4 cup chopped fresh parsley


Prep: 25 Minutes
Cook: 30 Minutes

1. Bring a pot of water to a boil. In a large nonstick skillet, warm oil over medium-high heat. Add leeks and shallots and sprinkle with 1/2 tsp. each salt and pepper; sauté until tender, 5 minutes. Add mushrooms; sauté until cooked down, 7 minutes. Pour in wine; simmer until reduced by half, 2 minutes. Remove skillet from heat.

2. Add 1 tsp. salt and pasta to boiling water. Stir and cook until pasta is al dente, 9 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta.

3. Add pasta, cooking water, broth, mascarpone and parsley to skillet. Cook over medium-low heat, stirring, until liquid has reduced and pasta is well coated, 3 minutes. Season with additional salt and pepper, if desired.

Created date

February 2015

Nutritional Information

Calories 376
Fat 15 g
Satfat 6 g
Protein 13 g
Carbohydrate 51 g
Fiber 9 g
Cholesterol 23 mg
Iron 4 mg
Sodium 333 mg
Calcium 84 mg