Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For baby bella mushroom lovers only. This dish can be made with just about any kind of pasta and can be made spicy if you wish.

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Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve bouillon cube in hot water and set aside.

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  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  • While pasta is cooking, add olive oil to a medium skillet and adjust heat to medium. Add garlic and saute for 1 minute. Add mushrooms and kosher salt. Cook for 3 minutes. Add wine, increase heat to medium-high, and reduce for 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about 1/2, 8 to 10 minutes.

  • Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.

Nutrition Facts

347 calories; protein 10.9g; carbohydrates 44.9g; fat 13.5g; cholesterol 6.2mg; sodium 498.4mg. Full Nutrition
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