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Ingredients
3 tablespoons olive oil
½ pound fresh or wild mushrooms, sliced
Salt and freshly ground pepper to taste
1 teaspoon chopped garlic
2 ripe plum tomatoes, cored and cut into small cubes
¾ pound rotelle pasta (wheels) or any similar pasta
1 tablespoon butter
4 tablespoons fresh chopped basil
4 tablespoons Parmesan cheese
Nutritional analysis per serving (4 servings)
70 grams carbs; 14 milligrams cholesterol; 494 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 5 grams fiber; 464 milligrams sodium; 16 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of the olive oil in a nonstick skillet and add mushrooms, salt and pepper. Cook, stirring, over medium-high heat until lightly browned. Add garlic and tomatoes, and cook, stirring, for 3 minutes longer. Set aside and keep warm.
- Step 2
Cook the pasta in boiling salted water in a large kettle for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve ¼ cup of the cooking liquid.
- Step 3
In the same kettle, combine the remaining olive oil, drained pasta, mushroom mixture, reserved cooking liquid, butter, chopped basil and Parmesan cheese.
- Step 4
Bring to a simmer, toss well and serve immediately.
Private Notes
Comments
For such a simple dish this is incredibly tasty. It might have helped that I used two types of mushrooms from a neighbor who sells to restaurants. One was blue oyster, not sure of the other. I was hesitant to add the butter because in some dishes I don't like the taste, but in this one it really stands out as a positive. This is exactly the kind of simple recipe that I like where simple ingredients come together to make a complex medley of flavors that work together yet can still be tasted.
Very easy and tasty. Used baby bella mushrooms and added 1/2 cup of pasta water to the mixture. Yummy!
As is this is a great, easy, and quick recipe. I have also added a few shallots with the mushrooms and a quarter cup of white wine for extra taste. Pierre Franey recipes are always good.
Quick and excellent dinner for two. I thought it needed more mushrooms and less pasta so used 10 oz. baby bella muushrooms and 3.5 oz. sliced shiitake; also 12 small cherry tomatoes, 1 clove garlic, 1 large shallot. 8 oz. whole wheat penne. 1/3 c. pasta water, 1/4 c. parmesan, 2 T. crumbled feta, some basil. served with green salad.
For such a simple dish this is incredibly tasty. It might have helped that I used two types of mushrooms from a neighbor who sells to restaurants. One was blue oyster, not sure of the other. I was hesitant to add the butter because in some dishes I don't like the taste, but in this one it really stands out as a positive. This is exactly the kind of simple recipe that I like where simple ingredients come together to make a complex medley of flavors that work together yet can still be tasted.
As is this is a great, easy, and quick recipe. I have also added a few shallots with the mushrooms and a quarter cup of white wine for extra taste. Pierre Franey recipes are always good.