Back Pocket Mushroom Garlic Pasta
This is one of my favourite recipes that I have in my ‘back pocket’ when I need an easy, yummy nutritious meal ready in a hurry. This recipe will have you serving a great dinner in less than 30 minutes! It’s especially handy to have in your recipe repertoire during the busy times of the year, when our time is pulled in many directions – like the December holidays!
There are many mushroom pasta recipes out there - this is my version! You may have a favourite too. If you do, please share it with me!
Mushrooms are a good source of riboflavin, niacin, and pantothenic acid (all B Vitamins) and in combination particularly good for heart health. Riboflavin (VitB2) is beneficial for red blood cell health. Niacin (VitB3) benefits the digestive system and promotes healthy skin. Pantothenic Acid (VitB5) is also beneficial for healthy red and white blood cells and to convert the food you eat into energy.
Prep Time: 10 minutes Cook time: 20 Minutes Total: 30 Minutes Serves: 4
Ingredients:
1 lb Pasta – Gluten Free or wheat-based. Any type of pasta works - I prefer spaghettini for this dish.
1½ lbs Cremini Mushrooms – sliced
4-6 cloves Garlic - sliced
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Dried Parsley – if using fresh, use ¼ cup chopped fine.
½-1 teaspoon Chili flakes - to taste.
Sea Salt and Pepper – to taste
Parmesan Cheese – grated - to taste (GF - 2 Teaspoons Nutritional Yeast mixed with ¼ cup GF Breadcrumbs)
How It’s Made
Fill a large pot with water, add 1 teaspoon salt, and bring to a boil.
While the water is heating up to boil, heat the oil in a large frying pan – large enough to eventually hold the cooked pasta and mushroom mixture.
Add the sliced garlic and sauté until fragrant and lightly browned – about 3 minutes. Add the chili flakes and stir.
Add the mushrooms and sauté until the mushrooms have released their liquid and they are roasted. Add the parsley and stir to incorporate into the mushrooms. Turn the heat to low and keep the mixture warm.
When the water has come to a boil, add your pasta and cook until it is al dente. Drain, keeping a ½ cup of the pasta water.
Add the drained pasta to the mushroom pan and toss to mix the pasta with the mushroom garlic mixture. If it seems dry, add the reserved pasta water and toss the mixture again.
Season with sea salt and pepper to taste.
Serve topped with grated parmesan cheese. For a dairy-free version, sprinkle 1 teaspoon Nutritional Yeast mixed with ¼ cup breadcrumbs over top - I use this brand which is widely available in grocery and health food stores. Sprinkle with a bit of dried or fresh parsley.
Variations:
Use white button mushrooms or other mushrooms you like – sliced. Or use a mixture of different kind of mushrooms! Whichever you use, sauté until roasted for that extra flavour.
Add a handful of chopped baby spinach to the mushroom garlic mixture until wilted for extra nutrition and green in the dish.
Sauté 2 Tablespoons of diced sun-dried tomatoes (the ones jarred in oil) along with the mushrooms and garlic.
Add 2 tablespoons of hummus to the mushroom garlic mixture before lowering the heat to low to keep warm.
Sprinkle 1 teaspoon of balsamic vinegar over top of plated pasta instead of parmesan or nutritional yeast breadcrumbs.
