Mushroom Pasta Bowl

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    This is an easy favorite on my meatless recipe list. The mushrooms give it a meaty feel and the garlic and oil make it feel indulgent even though it’s actually very low in fat. Since I usually have these ingredients in the fridge and pantry, it’s a no-brainer on nights that call for a quick, easy meal. Sometimes I’ll switch it up by adding grilled chicken. Here’s the recipe…

    Mushroom Pasta Bowl

    Mushroom Pasta Bowl


    • 12 oz. Thin Egg Noodles
    • 2 tbsp. Extra Virgin Olive Oil
    • 1 Shallot, Finely Chopped
    • 2 tsp. Minced Garlic
    • 1/4 tsp. Salt
    • 3/4 tsp. Black Pepper
    • 1/2 tsp. Soy Sauce
    • 12 oz. Sliced Mushrooms
    • 1 tsp. Herbs de Provence
    • 1/2 c. Chicken Broth
    • 1 tbsp. Parsley
    • Grated Parmesan Cheese


    1. Begin cooking pasta, according to package instructions.
    2. Heat EVOO in a skillet, over medium heat.
    3. Add shallot and cook for one minute.
    4. Add garlic, salt, pepper, soy sauce and cook one additional minute.
    5. Add mushrooms and cook for 2-3 minutes.
    6. Then, add chicken broth. Allow to simmer for 2 minutes.
    7. Add 1/2 cup of reserved pasta water to mushroom mixture, before draining the pasta.
    8. Mix pasta with mushrooms and sprinkle with Herbs and Parmesan, as desired.
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