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Whole-Wheat Pasta With Mushrooms

Yunhee Kim
Yield Makes 6 servings
Prep: 15 minutes; Cook: 12 minutes.


  • Pinch garlic salt
  • 12 ounces whole-wheat pasta
  • 1 1/2 tablespoons olive oil, divided
  • 1 sliced shallot
  • 1 (3.5-ounce) package presliced shiitake mushrooms
  • 1 (4-ounce) package presliced mixed mushroom blend
  • 1 (16-ounce) package presliced baby portobello mushrooms
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 1/2 tablespoons truffle oil
  • 1/3 cup grated Parmesan
  • 2 tablespoons freshly chopped parsley

Nutrition Information

  • calories 310
  • fat 9 g
  • satfat 2 g
  • monofat 5 g
  • polyfat 1 g
  • protein 13 g
  • carbohydrate 49 g
  • fiber 6 g
  • cholesterol 4 mg
  • iron 3 mg
  • sodium 280 mg
  • calcium 83 mg

How to Make It

  1. Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.

  2. Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5–6 minutes or until brown; turn to brown on opposite side for another 5–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.

  4. Top with Parmesan and parsley; serve hot.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit