Buttery Pasta with Mushrooms

  1. ½ lb. pasta shells (or other dry pasta shape)
  2. 1 cup vegetable broth
  3. ½ lb. fresh mushrooms, sliced
  4. ½ cup chopped parsley
  5. ¼ cup (½ stick) Danish Creamery Butter
  6. ½ cup plain bread crumbs
  7. To taste salt
  8. To taste freshly ground pepper
  9. grated Parmesan cheese, if desired
  1. 1

    Preheat oven to 350°F.

  2. 2

    Cook pasta according to package directions until tender; drain.

  3. 3

    Heat broth in a small frying pan, add mushrooms; cook and stir over low-medium heat for about 3-4 minutes. Transfer to a large serving bowl.

  4. 4

    Meanwhile toast breadcrumbs on a baking sheet in the oven for 1-2 minutes until lightly toasted (don’t let burn).

  5. 5

    Melt butter in the small frying pan on medium heat until it just starts to brown.

  6. 6

    Place cooked pasta in the bowl with the mushrooms and broth. Pour in butter and toss all together. Salt and pepper to taste. Sprinkle with breadcrumbs and parsley.

  7. 7

    Return to oven for a few minutes to warm through. Serve with grated Parmesan cheese if desired.

Source: Challenge Home Economist


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Was very good!!! Then again, I really like shrooms :)


Lorrie Lowe