Average: 2.9 (8 votes)

Mushroom and Fresh Herb Pasta

This simple pasta dish features a variety of mushrooms as its key flavour, with fresh herbs as an accent.

Ingredients

1 cup (250 mL) extra-virgin olive oil
1/2 cup (125 mL) red onion, finely diced
1 small sprig fresh rosemary leaves, chopped
6 cloves garlic, finely diced
10 leaves fresh sage, finely chopped
6 cups (1.5 L) mixed mushrooms, sliced
3 Tbsp (45 mL) balsamic vinegar
1 454-gram package dried or fresh pasta, cooked al dente
Salt and pepper to taste
2 cups (500 mL) fresh Parmesan, coarsely grated
2 handfuls fresh parsley, coarsely chopped

Materials

The mushrooms are the stars of this simple dish. You’ll need a total of six cups (1.5 L) of sliced mushrooms, and you can use any combination of the many varieties, shapes and sizes. Many large grocery stores and farmers’ markets sell shiitake, portobello, oyster, button and crimini. Then there are the more exotic mushrooms, such as chanterelles and matsutake, which may be harder to find but are full of flavour. Add a smoky element to the pasta by grilling the mushrooms on the barbecue.

For the pasta, you can use either fresh or dried. I have become very fond of Felicetti Dried 100% Organic Tagliatelle, which I found in my local health food store. Whatever type you use, be sure to salt the water before cooking the pasta. This will add to the overall flavour of the dish.

Directions

In a medium saucepan, add 1/2 cup (125 mL) olive oil, plus red onion and rosemary.

Cook over medium-low heat, stirring regularly, until onions are translucent. Add the remaining olive oil, plus garlic, sage and mushrooms. Sauté gently until mushrooms are tender.

Add balsamic vinegar and mix thoroughly.

Add cooked pasta to mushroom mixture, and toss. Adjust seasonings to taste.

Place in a large serving dish, and top with grated Parmesan cheese and parsley.

Serves eight.

Best Health Magazine, May 2009; photography by Edward Pond

 
Other recipes you might like
Baked Trout with Cucumber Sauce
Baked Trout with Cucumber Sauce

Orange and lemon slices add great flavour to this simple recipe for baked trout, and a cucumber sauce with yogurt provides a refreshing contrast. »

Nut-free Parsley Pesto and Lamb Chops
Nut-free Parsley Pesto and Lamb Chops

This pesto made with parsley and sharp Pecorino Romano cheese makes a colorful topping for tender lamb chops. »

Saag Paneer with Tomatoes
Saag Paneer with Tomatoes

The literal translation of saag paneer is spinach with cheese. »

HealthFare
HealthFare's Chicken, Peanut and Lime Rice Bowl

With a little advance planning, this warm and comforting rice bowl topped with chicken and veggies can be ready in minutes. »

Sweet Roasted Butternut Squash and Greens over Bow-Tie Pasta
Sweet Roasted Butternut Squash and Greens over Bow-Tie Pasta

An autumn supper in a bowl, this is a “sauce” that you roast in the oven in about 30 minutes: chunks of sweet squash, roasted herbs, and greens. »

 
Browse all recipes
 

Ad Tag bigbox

Don't miss a day of Best Health

Contests

Write and win!

What do you think of our May issue? Enter for a chance to win.

Answer and you could win!

Enter to win one of three (3) Kleenex Prize Packs!

WIN THE BEST!

Enter for your chance to be 1 of 4 lucky readers to WIN over $250 in amazing prizes.

nbsp;


  • readersdigest
  • selection
  • besthealthmag
  • plaisirssante
  • ourcanada
  • moreourcanada
  • tasteofhome