Mushroom Pasta Bowl

Share Button

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.
Recipe Management Powered by Zip Recipes Plugin


Previous Story

You Might Also Like

No Comments

Leave a Reply