Nostalgic Mushroom Pasta
|For the sauce|
|Olive oil||2 Tablespoon (As needed to coat the bottom of the pot)|
|Minced garlic||6 Clove (30 gm)|
|Baby portobello mushrooms||16 Ounce, sliced|
|Chicken stock||2 Cup (32 tbs) (plus some extra pasta water)|
|Fresh sage leaves||15 Gram (1 handfull)|
|Truffle oil||1 Tablespoon|
|For the pasta|
|Farfalle||16 Ounce (High fiber, whole grain variety used)|
|Water||2 Cup (32 tbs) (As required to boil the pasta)|
|Salt||1 Teaspoon (Boiled in salt water)|
1. In a pot, boil water with a little salt in it. Cook the farfalle pasta as per instructions on the pack. Drain and set aside.
2. Heat up a pan with olive oil just enough to coat the bottom of the pan well. Add the finely chopped or minced garlic and saute for about a minute or so until the mushroom slices dehydrate.
3. After about 5 to 7 minutes, sprinkle some sea salt and pepper.
4. Add chicken stock, stir and let it simmer on high heat for about 5 minutes.
5. Add the freshly chopped sage leaves and let it continue to simmer for a minute or two.
6. Add 3/4 to 1 tbsp of cornstarch (to thicken the sauce), using the back of the spoon blend it well into the simmering sauce.
7. Add 1 tbsp of black truffle oil and stir.
8. Add the boiled and drained pasta along with a couple of spoons of pasta water. Stir gently to coat the pasta well with the sauce.
9. Serve warm garnished with shavings of Romano cheese.
Calories 297 Calories from Fat 64
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 0.93 g4.7%
Trans Fat 0 g
Cholesterol 1.8 mg0.6%
Sodium 87.7 mg3.7%
Total Carbohydrates 47 g15.6%
Dietary Fiber 2.4 g9.4%
Sugars 3 g
Protein 10 g19.1%
Vitamin A 1.6% Vitamin C 3.4%
Calcium 0.9% Iron 6.9%
*Based on a 2000 Calorie diet