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West Florida Hospital

Wild Mushroom Pasta

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size ½ of recipe
Calories 406
Total Fat 11.5 g
Saturated Fat 2.5 g
Sodium 911 mg
Total Carbohydrate 62 g
Dietary Fiber 9 g
Protein 11 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Penne pasta 4 ounces
Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced ¼ pound (4 ounces)
Olive oil 2 + 1 teaspoon
Yellow onion, sliced into thin strips ¼
White wine ¼ cup
Vegetable broth 1 cup
Fresh thyme leaves 1 teaspoon
Freshly ground pepper to taste
Grated Parmesan cheese 2 tablespoons


  1. Cook pasta according to package directions, omitting fat and salt.
  2. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 2-3 minutes until soft. Transfer to a plate and set aside.
  3. Add 1 teaspoon oil to skillet, then add onion and cook 2 minutes. Pour in wine and cook, scraping brown bits off the bottom of the pan, until wine has evaporated, about 30 seconds. Stir in vegetable broth and bring to a boil. Return mushrooms to pan, reduce heat to medium, and cook for another 2 minutes.
  4. Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.
  • Exchanges

    2.5 starches; 2 vegetables; 1.5 fats; 0.5 lean meat substitute

  • Side Suggestions: Tossed Salad