For baby bella mushroom lovers only. This dish can be made with just about any kind of pasta and can be made spicy if you wish.
PREPARATION TIME:
Ingredients:
- 1 cube chicken bouillon
- ½ cup hot water
- ½ (16 ounce) package farfalle (bow tie) pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (8 ounce) package sliced baby bella mushrooms
- ¼ teaspoon kosher salt
- ¼ cup white wine
- ⅛ teaspoon ground white pepper
- 1 pinch crushed red pepper
- ¼ cup grated Asiago cheese
Directions:
-
Dissolve bouillon cube in hot water and set aside.
-
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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While pasta is cooking, add olive oil to a medium skillet and adjust heat to medium. Add garlic and saute for 1 minute. Add mushrooms and kosher salt. Cook for 3 minutes. Add wine, increase heat to medium-high, and reduce for 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about 1/2, 8 to 10 minutes.
-
Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.
Nutrition Facts (per serving)
| 347 | Calories |
| 14g | Fat |
| 45g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 3g | 15% |
| Cholesterol 6mg | 2% |
| Sodium 498mg | 22% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| Protein 11g | 22% |
| Vitamin C 1mg | 1% |
| Calcium 72mg | 6% |
| Iron 2mg | 12% |
| Potassium 403mg | 9% |
