Only for fans of baby bella mushrooms. Almost any type of pasta can be used to make this dish, and if you choose, it can be made spicy.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cube chicken bouillon
- ½ cup hot water
- ½ (16 ounce) package farfalle (bow tie) pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (8 ounce) package sliced baby bella mushrooms
- ¼ teaspoon kosher salt
- ¼ cup white wine
- ⅛ teaspoon ground white pepper
- 1 pinch crushed red pepper
- ¼ cup grated Asiago cheese
Instructions
- Dissolve bouillon cube in hot water and set aside.
- 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
| Calories | 347 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 498 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted Parmesan cheese. Great recipe!
Absolutely delicious! I added a lil butter and had no Asiago so I topped with Pecorino Romano. Thanks guys!!