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Home » Pasta » Pâte Avec Champignons et Basilic

Pâte Avec Champignons et Basilic

June 30, 2013 by Judith Hannemann

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Pasta with Basil & Mushrooms
Pasta with Basil & Mushrooms

Real fancy, huh?  Well it’s only mushroom & basil pasta–but boy is it ever GOOD!!! And here’s to Meatless Mondays!

Figured the French would get everyone LOL.  I was gonna make the title Italian, however, mushroom in Italian is “funghi” and that’s not too appetizing if you don’t speak Italian!!!!Anyway, I had some mushrooms I wanted to use before they went bad and/or I forgot about them.  I also have a literal TON of basil I’m growing…from plants and seed so I have a constant supply…plus a huge hunk of Asiago I bought in Sam’s Club a while ago.

The result was this.  You will never miss meat, I promise you.  And it can be made totally vegan if you leave out the butter and the cheese (the cheese is optional anyway, I just like cheese!).  I put a small amount of butter in for flavor, but using all olive oil–a good EVOO–you won’t lack for taste either, so the butter won’t be missed.

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Pâte Avec Champignons et Basilic

Real fancy, huh?  Well it’s only mushroom & basil pasta–but boy is it ever GOOD!!! And here’s to Meatless Mondays!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: pasta, skillet dinners, vegetarian dishes
Cuisine: French
Keyword: meatless casserole recipes, meatless pasta dinnners
Servings: 2
Calories: 793kcal
Author: Judith Hannemann

Ingredients

  • 8 oz spaghetti cooked to package directions
  • 2 cups quartered mushrooms
  • 1/4 cup olive oil
  • 2 cloves garlic large ones, minced
  • 2 tbsp fresh basil chiffonade (shredded)
  • 1 tbsp unsalted butter
  • 1-2 oz Asiago thickly shredded
  • salt & pepper to taste

Instructions

  • Cook spaghetti as per package directions. Drain and set aside.
  • Heat a large skillet over medium heat. Add the butter and the olive oil. When butter is melted and begins to bubble, add the garlic and the mushrooms. Saute, stirring frequently, until mushrooms begin to sear. Remove from heat.
  • Add cooked pasta and basil to the skillet and toss to coat with the olive oil butter mixture and the mushrooms.
  • Top with Asiago cheese. Serve immediately.

Nutrition

Serving: 1serving | Calories: 793kcal | Carbohydrates: 89g | Protein: 23g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 241mg | Potassium: 577mg | Fiber: 5g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pasta with Mushrooms & Basil
Pasta with Mushrooms & Basil
Pasta with Mushrooms & Basil
Pasta with Mushrooms & Basil
 
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Filed Under: Pasta, Skillet Dinners, Vegetarian Dishes Tagged With: asiago, basil, easy dinners, meatless mondays, meatless pasta dinners, mushrooms, pasta, quick dinners, vegetarian dinners

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Comments

  1. june93 says

    July 1, 2013 at 3:50 pm

    MMMMM…..sounds delicious! I'm going to make it with spaghetti squash instead of pasta.

  2. Judith Hanneman says

    July 1, 2013 at 4:34 pm

    I LOVE that idea June!!! That would make it low carb as well!!!

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