Mushroom Pasta

Cooking Light
To make this dish vegetarian, use vegetable broth instead of chicken broth.
5 servings (serving size: 2 cups)


+ Add To Shopping List
12 ounces uncooked medium egg noodles
1 tablespoon olive oil
1 1/2 teaspoons all-purpose flour
3 cups sliced cremini mushrooms
2 (8-ounce) packages presliced button mushrooms
1 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons butter
3/4 teaspoon black pepper
1/2 cup (2 ounces) preshredded fresh Parmesan cheese


Cook noodles according to package directions, omitting salt and fat.

While noodles cook, combine oil and flour in a large Dutch oven over medium-high heat; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add broth, wine, juice, and salt; cook 8 minutes or until sauce is slightly thick.

Stir in butter and pepper. Add pasta; toss to coat. Stir in cheese.

Created date

September 2004

Nutritional Information

Calories 434
Caloriesfromfat 29 %
Fat 13.9 g
Satfat 6.1 g
Monofat 5.2 g
Polyfat 1.4 g
Protein 19.2 g
Carbohydrate 55.1 g
Fiber 3.8 g
Cholesterol 86 mg
Iron 4.6 mg
Sodium 613 mg
Calcium 187 mg