Put the oil and the garlic in a large skillet and sauté over medium heat until garlic is golden, about 3 minutes.
Discard the garlic and add the mushrooms to the pan. Sprinkle with salt and pepper and cook over medium-high heat, stirring occasionally, for about 5 to 6 minutes.
Scoop out a cup of the cooked mushrooms and puree in a food processor. Stir in the chopped parsley and thyme leaves. Return the puree to the pan with the rest of the mushrooms.
Add cooked pasta, toss and serve. (Works best with bowtie pasta).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (970g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 514 (75%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 7g|
|Cholesterol 0mg||0 %|
|Sodium 49.5mg||2 %|
|Potassium 2930.2mg||77 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 22.5g|
|Protein 28.5g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 687
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