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Pasta with mushrooms is meaty-tasting

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Cut in generous chunks, portobello mushrooms make the sauce for this vegetarian dish, Whole-Wheat Fettuccine With Wild Mushroom Sauce, seem meaty and satisfying. It works perfectly without grated cheese.

The recipe is among selections in "One-Pot Meals: Recipes for a Healthy Weight and a Healthy Life," a booklet published by the American Institute for Cancer Research and available free on request.

This is not a vegetarian-only collection, although many of the recipes can easily be adapted for vegetarians. The premise of the booklet is that weight management and good health are promoted by a healthy style of eating that uses a large proportion of vegetables, fruits, whole grains or beans, with only small amounts of animal protein.


WHOLE-WHEAT FETTUCCINE WITH WILD MUSHROOM SAUCE

1 tablespoon olive oil

1/4 cup minced shallots

Two 6-ounce packages sliced portobello mushrooms, stemmed and cut in 3/4-inch pieces

1/2 pound white mushrooms, stemmed and thinly sliced

1 teaspoon minced fresh rosemary or 1/2 teaspoon dried, crushed

1 cup fat-free, reduced-sodium chicken broth

12 ounces whole-wheat fettuccine or spaghetti

1 tablespoon capers, rinsed and finely chopped

Salt and freshly ground black pepper to taste

1/4 cup minced Italian parsley

In a large skillet, heat oil over medium-high heat. Add shallots. Saut until soft, 3 to 4 minutes, stirring occasionally.

Add mushrooms. Saute until tender and liquid has evaporated, about 8 minutes, stirring occasionally.

Add rosemary and broth. Simmer until two-thirds of the liquid has evaporated, 5 to 8 minutes. The white mushrooms should be very soft and the portobellos still chunky.

Meanwhile, boil water for cooking pasta. Just after adding broth to mushrooms, add pasta to the boiling water. Cook according to package directions. Drain well. Transfer pasta to serving bowl or divide among dinner plates.

Stir capers into mushrooms. Season sauce with salt and pepper, if desired. Divide mushroom sauce over pasta. Sprinkle with parsley and serve. Makes 6 servings.

Nutrition information per serving: 258 cal., 11 g pro., 48 g carbo., 3 g fat (less than 1 g saturated fat), 8 g dietary fiber, 82 mg sodium.


A free copy of "One-Pot Meals: Recipes for a Healthy Weight and a Healthy Life" is available by calling (800) 843-8114, ext. 09, or on the Web at www.aicr.org.