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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!
- 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
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.
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