ACTIVE: 40 minutes TOTAL: 40 minutes
Here’s an excuse to buy wild mushrooms, available at many grocery stores these days. Or if you prefer white buttons, those will work well too.
8 ounces whole-wheat linguine pasta
2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1 1/2 pounds mixed mushrooms, sliced
1 cup dry white wine
1/2 cup sour cream or creme fraiche
1/4 cup grated Parmesan cheese plus more for garnish
1 tablespoon butter
1/4 teaspoon ground pepper
1/2 teaspoon salt, divided
Finely chopped fresh parsley for garnish
1. Bring a large pot of water to boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta. 2. Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots, and tyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushroom release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
3. Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or creme fraiche), Parmesan, butter, salt, and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.
SERVES 4: 1 1/2 CUP EACH
CAL 479/ FAT 18G (SAT 6G) / CHOL 26MG / CARBS 59G / TOTAL SUGARS 8G (ADDED 0G) / PROTEIN 17G / FIBER 7G / SODIUM 409MG / POTASSIUM 1,026MG