Recipe courtesy of Ree Drummond
Mushroom and Black Pepper Pasta
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 981
- Total Fat
- 57 g
- Saturated Fat
- 35 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 25 g
- Cholesterol
- 181 mg
- Sodium
- 714 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 981
- Total Fat
- 57 g
- Saturated Fat
- 35 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 25 g
- Cholesterol
- 181 mg
- Sodium
- 714 mg
Ingredients
Directions
- Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.
