Creamy Three-Mushroom Pasta

Health Staff
Updated
Swap out your usual pasta for a whole-wheat version, which has double the fiber of ordinary pasta with fewer calories.

Yields: 6

Prep Time time: 25 minutes

Cook Time time: 30 minutes

Total Time time: 55 minutes

Ingredients

  • 2 extra-virgin olive oil

  • 2 leeks, white and pale green parts only, halved lengthwise and sliced

  • 2 medium shallots, finely chopped

  • 1 1/2 salt

  • 1/2 freshly ground black pepper

  • 8 shiitake mushrooms, stems discarded, caps sliced

  • 8 cremini mushrooms, stems trimmed, sliced

  • 8 oyster mushrooms, stems trimmed, cut into 1-inch pieces

  • 2/3 dry white wine

  • 10 whole-wheat pappardelle

  • 1/2 low-sodium chicken broth

  • 1/4 mascarpone

  • 1/4 chopped fresh parsley

Nutrition

calories 376

fat 15g

saturated fat 6g

cholesterol 23mg

fiber 9g

protein 13g

carbohydrate 51g

sodium 333mg

iron 4mg

calcium 84mg

Directions

  1. 1. Bring a pot of water to a boil. In a large nonstick skillet, warm oil over medium-high heat. Add leeks and shallots and sprinkle with 1/2 tsp. each salt and pepper; sauté until tender, 5 minutes. Add mushrooms; sauté until cooked down, 7 minutes. Pour in wine; simmer until reduced by half, 2 minutes. Remove skillet from heat. 2. Add 1 tsp. salt and pasta to boiling water. Stir and cook until pasta is al dente, 9 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta. 3. Add pasta, cooking water, broth, mascarpone and parsley to skillet. Cook over medium-low heat, stirring, until liquid has reduced and pasta is well coated, 3 minutes. Season with additional salt and pepper, if desired.