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Garlic Mushroom Whole Wheat Pasta

March 16, 2017 by Tory Leave a Comment

This post is scheduled to post on the 3rd Friday of Lent, as most of you know, Catholics fast on Lenten Fridays by not eating meat- hence the meatless weekly posts Dana and I have been doing. So here’s my meatless recipe for the week, its a garlicy, mushroomy whole wheat pasta that is delicious, the sad part is, this Friday is also St. Patrick’s Day and many Catholic dioceses have granted a dispensation, allowing us to eat meat on this Friday. Hooray for reubens! I should have posted a reuben recipe. But alas, I shall remain the good Catholic girl that I am and post a meatless recipe. If you are a Catholic and are joining in the celebetory meats this St. Patty’s Day, then you can just eat this on a different day or next Friday 🙂

Those of you who follow the blog know that I only recently started liking and eating mushrooms, the magic of turning 30 apparently. I wonder what will happen when I turn 40? Anyway, that is why I pinned this recipe, and it really is good! I missed out on mushrooms for so many decades, it’s a tragedy. Not only is this pasta garlicy and has a nice robust earthyness to it with a little kick from some red pepper flakes, but its also super easy and quick! Here we go.

You’ll need these things:

I used to think that whole wheat pasta tasted like cardboard, I was dumb. Mushrooms are good, whole wheat pasta is good, young Tory was so foolish.

Cook your pasta according to package instructions, I used whole wheat angel hair, you can really use any pasta you like.

Heat some olive oil in a pan over medium high heat, add your mushrooms and cook a few minutes until they turn golden brown. then shove ’em aside.

like this:

And add the garlic and red pepper flakes, cook a couple minutes until they starts to smell all nice and garlicy.

Put your cooked and drained pasta in a bowl, top with your mushroom mixture, sprinkle on some parmesan cheese and parsley and dig in!

 

If you like mushrooms and garlic, I suspect you’ll find this recipe to your liking. Enjoy 🙂

An after thought- maybe don’t make this on St Patrick’s Day, it probably doesn’t pair well with green beer, or whiskey for that matter, this is a wine kinda meal.

Garlic Mushroom Pasta
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
A robust pasta dish with garlic and mushrooms, tasty and ready in 15 minutes- there's nothing not to love!
Author: Gravel & Dine
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 4 servings (whatever the box says) uncooked whole wheat pasta (I used angel hair)
  • 5-6 cloves garlic, finely minced
  • 1 package (about 2 cups) whole white mushrooms, sliced (or any type of mushroom)
  • ½ teaspoon red pepper flakes
  • olive oil
  • Parmesan cheese for topping
  • Parsley for topping
Instructions
  1. Cook pasta according to package instructions
  2. Meanwhile, cook the mushrooms in olive oil over medium high heat for about 3 minutes, push aside
  3. Add garlic and red pepper flakes, cook until fragrant, about 2 minutes
  4. Stir mushrooms, garlic, red pepper, into pasta, top with parmesan cheese and parsley
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Filed Under: Pasta Tagged With: healthyish, lent, mushrooms, quick and easy, vegetarian, whole wheat pasta

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We’re two sisters whose story began at the end of a gravel road in Northern MN. We love to cook, share new recipes with each other, and are excited to share what we love to cook with you!

Hey, It's Tory! I've somewhat recently decided that cooking my own food is fun and can be healthier. I'm hoping this blog will inspire me to create healthy, tasty dishes! Learn More…

Hi! I'm Dana! I love being in the kitchen trying new recipes or perfecting old favorites. I am the chef of our hunting camps but am known for my cookies as much as my food! Learn More…

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