Pasta with Baby Bella Mushrooms
Course: PastaCuisine: EuropeanPrep Time
10 mins
Cook Time
15
minutesTotal Time
25
minutesServings
4
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 — salt
¼ cup — white wine
⅛ teaspoon — ground white pepper
1 pinch — crushed red pepper
¼ cup — grated Asiago cheese
Directions
- Dissolve bouillon cube in hot water and set aside.
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until tender yet firm to the bite. Drain.
- Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic and saute until fragrant, about 1 minute. Add mushrooms and salt. Cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about half, 8 to 10 minutes more.
- Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.
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