- 6
Ingredients
- Pinch of garlic salt
- 12 oz. whole-wheat pasta (any shape)
- 1 1/2 tablespoons olive oil, divided
- 1 shallot, sliced
- 1 package (3-5 oz) sliced shiitake mushrooms
- 1 package (3-5 oz) sliced mixed-mushroom blend
- 1 package (15-18 oz) sliced baby portobello mushrooms
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 1/2 teaspoons truffle oil
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Preparation
Step 1
Bring a large pot of water to a boil. Add the garlic salt to the water and cook the pasta according to the package directions.
Meanwhile, heat 1/2 teaspoon of the olive oil in a large nonstick pan on medium heat. Saute the shallot. Add all of the mushrooms, turn the heat to medium-high, and cook for 5-6 minutes without stirring, or until browned on one side. Flip the mushrooms over and brown them on the opposite side for another 5-6 minutes. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Drain the pasta. Toss the pasta in a large bowl with the mushroom mixture. Add the truffle oil, the remaining olive oil, and the remaining salt and pepper. Toss to combine. Top with the Parmesan and parsley. Serve hot.