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Nutrition Facts
Serving Size
½ of recipe
Calories
406
Total Fat
11.5 g
Saturated Fat
2.5 g
Sodium
911 mg
Total Carbohydrate
62 g
Dietary Fiber
9 g
Protein
11 g
Ingredients and Preparation
Ingredients
Measures
Penne pasta
4 ounces
Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced
¼ pound (4 ounces)
Olive oil
2 + 1 teaspoon
Yellow onion, sliced into thin strips
¼
White wine
¼ cup
Vegetable broth
1 cup
Fresh thyme leaves
1 teaspoon
Freshly ground pepper to taste
Grated Parmesan cheese
2 tablespoons
Directions
- Cook pasta according to package directions, omitting fat and salt.
- Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 2-3 minutes until soft. Transfer to a plate and set aside.
- Add 1 teaspoon oil to skillet, then add onion and cook 2 minutes. Pour in wine and cook, scraping brown bits off the bottom of the pan, until wine has evaporated, about 30 seconds. Stir in vegetable broth and bring to a boil. Return mushrooms to pan, reduce heat to medium, and cook for another 2 minutes.
- Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.