Whole-Wheat Pasta With Mushrooms

Yunhee Kim
Prep: 15 minutes; Cook: 12 minutes.


Makes 6 servings

Nutritional 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


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


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.


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