Whole-Wheat Pasta With Mushrooms

whole-wheat-pasta-mushroom Yunhee Kim


  • 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.

    Prep: 15 minutes; Cook: 12 minutes. Hearty whole-wheat pasta and a variety of earthy, exotic mushrooms give this dish a hefty dose of fiber and flavor with little saturated fat and virtually no cholesterol. Mushrooms are also a great source of potassium, B vitamins, and selenium, a powerful antioxidant. Splurge on truffle oil for a decadent touch, or simply use extra-virgin olive oil, which is also rich in heart-healthy monounsaturated fats.
  • Yield: Makes 6 servings

Nutritional Information

Calories per serving: 310
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 13g
Carbohydrate per serving: 49g
Fiber per serving: 6g
Cholesterol per serving: 4mg
Iron per serving: 3mg
Sodium per serving: 280mg
Calcium per serving: 83mg

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