Description
This delicious mushroom pasta dish is great for a quick weeknight meal! Whole wheat pasta and baby bella mushrooms are the perfect combination for a hearty, vegetarian main dish!
Ingredients
Units
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- 12oz rotini, bow tie, or other short pasta (I used whole wheat pasta)
- 2 tablespoon butter
- 2 shallots, chopped
- 3 cloves garlic, minced
- 12oz baby bella mushrooms, stems discarded, caps wiped clean, and sliced 1/4 inch thick
- 2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 cup low-sodium vegetable broth
- 1/4 cup heavy cream or cashew cream
- 1 tablespoon lemon juice
- 1 oz grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions, reserving 1/2 cup of pasta water before draining.
- In a skillet, add the butter and cook over medium heat until it melts.
- Add the shallots and cook about 4 minutes, stirring occasionally.
- Add the garlic and sauté until it becomes fragrant, around 30 seconds.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms have released most of their moisture, about 8 minutes.
- Stir in the thyme and cook for an additional 30 seconds. Add the broth and bring it to a boil.
- Remove the skillet from heat and stir in cream, lemon juice, and salt.
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Add the pasta and toss with the mushroom sauce.
- Sprinkle with Parmesan and stir until combined. Season with salt to taste.