Mushroom Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple pasta tossed with sautéed mushrooms, garlic, white wine, and Parmesan, finished with fresh herbs and lemon. It's rich and umami-forward, with meaty mushrooms providing the body. Perfect as a vegetarian main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 pound mixed mushrooms (torn or sliced)
- ¾ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 8 ounces pappardelle pasta
- 2 tablespoons unsalted butter
- 2 shallots (chopped (⅔ cup))
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves
- 2 garlic cloves (grated)
- ⅓ cup dry white wine
- 1 teaspoon Dijon mustard
- ⅓ cup grated Parmesan or pecorino cheese (plus more for serving)
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1040mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 511mg
- Calcium
- 285mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.