Here is a skinny healthy recipe for you and it is without a doubt the most delicious sauteed mushroom whole grain pasta you will ever have. Now that we know how much I love this whole food, the mighty mushroom, like I talked about here, now let me give you one of my favorite easy recipes that you can make any day of the week. By the way, you could also make this completely vegetarian by substituting the chicken broth with vege broth.
First, I need to get something off of my chest…I truly have completely stopped eating white flour pasta! So much so, that I won’t even order a pasta in an Italian restaurant if they don’t offer a whole grain option, and unfortunately, most do not. There is absolutely nothing healthy or skinny about eating white flour, it is a carbohydrate that puts your body into a bad state, doesn’t fill you and unless you burn it off immediately, will only turn to sugar and add weight to your frame. Whole grain pasta is completely different in every way. It’s delicious, nutty, full of flavor and contains protein and fiber that will keep you full long after you have eaten it. In addition, the fiber is essential to your skinny diet because as it digests it cleanses your body and keeps your system running in a healthy way. If you think that you don’t like whole grain fiber, you are wrong, you just haven’t found a brand that works for you yet. Here are my favorite whole grain choices.
Now, onto the most delicious sauteed mushroom whole grain pasta recipe.
Ingredients: (Remember, you can prep these ingredients beforehand to make this recipe even easier, it’s great for entertaining also.)
1 Package of Cremini Mushrooms (10oz) Stems Removed & Thinly Sliced
1 Package of Shittakes (10-12oz) Stems Removed & Thinly Sliced
Extra Virgin Olive Oil
Sea Salt & Crack Pepper
4 Large Cloves of Garlic (chopped)
1 Large Sweet Onion (chopped)
Flat Leaf Parsley
1 Tablespoon of Sugar
1 Box of Barilla Plus Angel Hair Pasta
1 Box of Low Sodium Chicken Broth
1 Cup of White Wine (Your Favorite)
Parmesan Cheese (fresh, not bottled)
In a large saute pan at medium to high heat add 3-4 tablespoons of extra virgin olive oil and your sweet onion, sprinkle with sugar, salt and pepper and begin to cook down until light brown, thus creating caramelized onions…remove from the pan and put to the side.
In the same pan, add 2-3 more tablespoons of extra virgin olive oil and your mushrooms and leave them alone until browned on one side, stir and continue to saute until cooked through. Make sure not to salt and pepper until finished as we talked about here to ensure full flavor.
Next stir the onions back into the pan, combine the garlic into the mix and let saute. Add wine and 1/2 cup of chicken broth and let simmer while allowing the flavors to come together. While your mushroom mix is sauteing, start a stockpot with the remainder of the chicken broth and fill 3/4′s of the way up with water in addition to 1 tablespoon of sea salt and bring to a boil. Cook your angel hair for about 3 minutes (very al dente) because it will finish cooking in your sauce.
Combine the angel hair into your pan sauce and the parsely and mix through. The pasta will soak up the delicious sauce while the warmth will finish cooking it through. There is nothing worse than overcooked pasta, especially angel hair since it just turns into a tangled mess, so be very careful to cook it only 1/2 of the time recommended on the box. Pour the entire mixture into a large bowl, top with some parmesan cheese and serve! If you want to add a green vegetable, serve with some grilled asparagus on the side.
Learn About The Best Grilled Asparagus Ever Here
This is the most delicious sauteed mushroom whole grain pasta dish you will ever have, I hope you enjoy it!!