Creamy Three-Mushroom Pasta

creamy-mushroom-whole-wheat-pasta Travis Rathbone


  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, white and pale green parts only, halved lengthwise and sliced
  • 2 medium shallots, finely chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces shiitake mushrooms, stems discarded, caps sliced
  • 8 ounces cremini mushrooms, stems trimmed, sliced
  • 8 ounces oyster mushrooms, stems trimmed, cut into 1-inch pieces
  • 2/3 cup dry white wine
  • 10 ounces whole-wheat pappardelle
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup mascarpone
  • 1/4 cup chopped fresh parsley


1. Bring a pot of water to a boil. In a large nonstick skillet, warm oil over medium-high heat. Add leeks and shallots and sprinkle with 1/2 tsp. each salt and pepper; sauté until tender, 5 minutes. Add mushrooms; sauté until cooked down, 7 minutes. Pour in wine; simmer until reduced by half, 2┬áminutes. Remove skillet from heat.

2. Add 1 tsp. salt and pasta to boiling water. Stir and cook until pasta is al dente, 9 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta.

3. Add pasta, cooking water, broth, mascarpone and parsley to skillet. Cook over medium-low heat, stirring, until liquid has reduced and pasta is well coated, 3 minutes. Season with additional salt and pepper, if desired.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 6

Nutritional Information

Calories per serving: 376
Fat per serving: 15g
Saturated fat per serving: 6g
Cholesterol per serving: 23mg
Fiber per serving: 9g
Protein per serving: 13g
Carbohydrate per serving: 51g
Sodium per serving: 333mg
Iron per serving: 4mg
Calcium per serving: 84mg

Good to Know

Swap out your usual pasta for a whole-wheat version, which has double the fiber of ordinary pasta with fewer calories.