Mushroom Mint Pasta Salad

3.9
(13)

Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.

3
3
3
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (16 ounce) package farfalle (bow tie) pasta

  • ¼ cup olive oil, divided

  • 2 (8 ounce) packages button mushrooms, sliced

  • 4 onions, sliced

  • 1 quart heavy cream

  • 10 sprigs fresh mint

  • 1 ½ teaspoons white sugar

  • 1 pinch salt

  • 1 pinch ground black pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.

  2. Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.

  3. Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

Nutrition Facts (per serving)

487 Calories
35g Fat
36g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 487
% Daily Value *
Total Fat 35g 45%
Saturated Fat 19g 96%
Cholesterol 109mg 36%
Sodium 35mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 9g
Vitamin C 6mg 28%
Calcium 73mg 6%
Iron 2mg 9%
Potassium 278mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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