Pasta With Portobello Mushrooms Recipe

Name: Pasta With Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pappardelle or fettuccine, fresh or dried; 2 tablespoons olive oil; 6 large shallots, finely minced; 1/4 cup coarsely grated ginger; 1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced; 1 1/4 cups reduced-fat ricotta cheese; 1 1/4 cups nonfat plain yogurt; 1 tablespoon cornstarch; 1/4 teaspoon salt; Freshly ground black pepper to taste; 1/4 cup chopped parsley; 1/2 cup coarsely grated Parmigiano Reggiano

Servings: persons

1 pound pappardelle or fettuccine, fresh or dried
2 tablespoons olive oil
6 large shallots, finely minced
1/4 cup coarsely grated ginger
1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced
1 1/4 cups reduced-fat ricotta cheese
1 1/4 cups nonfat plain yogurt
1 tablespoon cornstarch
1/4 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped parsley
1/2 cup coarsely grated Parmigiano Reggiano

1
Cook the pasta in boiling water.
2
Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
3
Blend the ricotta and yogurt thoroughly.
4
Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste.
5
Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
6
Reduce the heat under the mushrooms to very low.
7
Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot.
8
If it gets hot, it will separate.
9
Season with salt and pepper, and spoon over the pasta.
10
Sprinkle with parsley.
11
Serve with cheese.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound pappardelle or fettuccine, fresh or dried, 2 tablespoons olive oil, 6 large shallots, finely minced, 1/4 cup coarsely grated ginger, and more.

Yes, Pasta With Portobello Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Portobello Mushrooms

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