Nutrition Facts

Serving Size½ of recipe
Total Fat11.5 g
Saturated Fat2.5 g
Sodium911 mg
Total Carbohydrate62 g
Dietary Fiber9 g
Protein11 g

Servings and Times


Ingredients and Preparation

Penne pasta4 ounces
Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced¼ pound (4 ounces)
Olive oil2 + 1 teaspoon
Yellow onion, sliced into thin strips¼
White wine¼ cup
Vegetable broth1 cup
Fresh thyme leaves1 teaspoon
Freshly ground pepper to taste
Grated Parmesan cheese2 tablespoons
  1. Directions
  2. Cook pasta according to package directions, omitting fat and salt.
  3. 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.
  4. 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.
  5. Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.