|Creamy Mushroom Pasta (yes, you may be jealous of my Missoni dishes)|
Have you ever had one of those nights where you're super hungry but you have NO idea what to make?! Well tonight was that night for me. After an intense work out at the gym, I needed something that was nutritious and delicious. So I turned to this wonderful whole wheat creamy mushroom pasta recipe that I got from Bethenny Frankel (here) and jazzed it up a little bit. By now, you should be well aware of my obsession with mushrooms, broccoli, and asparagus so I figured it was only appropriate for me to add them to this dish.
This is what you need to make the pasta (this is a serving for 2 people)
1 lb whole-wheat spaghetti
6-8 stems asparagus
1 cup of broccoli
1 lb mushrooms
½ cup low sodium veggie broth (better to have low sodium because we salt the pasta water and add salt to the veggies)
¼ cup LOW FAT sour cream (we’re trying to be healthy, right?!)
salt & pepper
- Preheat oven to 425* (to roast the veggies) and bring pasta water to a boil. When boiled, add a good amount of salt to flavor the water (pasta has no flavor so that is why we add salt to the water!)
- Add pasta to boiling water and add a little bit of olive oil to the pot so the pasta doesn’t stick to itself. Let cook for about 8 minutes, until it is just al dente (has a little bite to it)
- Place veggies on a cookie sheet and drizzle with olive oil, ½ tsp salt, ¼ tsp pepper, and balsamic vinegar (JUST ON THE BROCCOLI!) Roast in the oven for about 10-12 minutes (like I’ve said before, your nose knows when it’s ready)
- In a separate pan, add the mushrooms to the pan with a tiny bit of olive oil, leaving them ALONE for 5 minutes, and flipping over and cooking for another 5 minutes. Be sure NOT to over crowd the pan, sort of like kids in a sandbox. You want to make sure there is enough room for everybody to hang out.
- Once the veggies in the oven are finished cooking, cut the asparagus up into 1 inch pieces and add all of it to the pan with the mushrooms.
- When the pasta is finished cooking, drain it and add it directly into the pan with the veggies.
- Add the sour cream and veggie broth to the pan and stir so it becomes very creamy. Add in the truffle oil (not too much or it will overpower the entire dish and you won’t taste anything else) and mix thoroughly.