1 pound pasta (I recommend rotini pasta, holds oil better)
Salt
1/2 cup extra virgin olive oil
4-6 garlic cloves, peeled & chopped
1 cup sliced white button organic mushrooms
1/2 cup chopped fresh parsley
Freshly ground pepper
Instructions
While the pasta is cooking, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold.
Add mushrooms and saute until tender.
Remove the pan from the heat and add 3/4 of the parsley, salt & pepper to taste.
Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated. (if I'm not entertaining, I will often use the same pot as I cooked the pasta in so I have one less pot to clean)
Serve onto warmed plates and use the remaining parsley to garnish and serve immediately.
Originally Submitted
1/31/2012
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