• Active Time 25m
• Total Time 25m
- Serves 4
Here's a great weeknight pasta that highlights one of our favorite mushrooms and takes only minutes to prepare. The combination of earthy shiitakes and sharp cheese is perfect with lots of black pepper.
The mix of flavors opens the door to all sorts of wine choices. To match the earthiness of the mushrooms, try a white based on the chardonnay grape; a Bourgogne Blanc from France would be particularly good. To echo the black pepper, look for a red with a similar flavor, such as a dolcetto from Italy or a petite sirah from California.
- 4 tablespoons olive oil
1 pound shiitake mushrooms, stems removed, caps cut into thin slices
3/4 teaspoon fresh-ground black pepper
1/4 teaspoon salt
2 cloves garlic, minced
1 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 pound spaghetti
1/2 cup grated Parmesan cheese, plus more for serving
Add the garlic and cook, stirring, for 30 seconds. Add the broth and bring to a simmer. Cook until reduced to about 1 cup, 2 to 3 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Toss the spaghetti with the mushroom sauce, the remaining 2 tablespoons oil, 1/4 teaspoon pepper and the Parmesan. Serve with more cheese.
Add a couple of tablespoons chopped fresh herbs, such as chives, tarragon, thyme, or parsley to the spaghetti along with the Parmesan.
Recipe reprinted by permission of Food and Wine. All rights reserved.
550 calories; 19g total fat; 10mg cholesterol; 473mg sodium; 71g carbohydrates; 3g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.