Pasta with Mushrooms, Parmesan and PepperCuisinart Original Recipe
1 pound pasta
2 ounces Parmesan Reggiano, cut in 1/2-inch cubes
1/2 cup Italian parsley leaves
2 cloves garlic, peeled
8 oz. cremini mushrooms
6 oz. portabello mushrooms
4 oz. shiitake mushrooms, tough stems removed
4 tablespoons extra virgin olive oil, divided
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1-1/2 cups less-sodium, fat free chicken stock
Insert metal blade in Cuisinart® Prep 11 Plus™ Food Processor. With machine running, drop cheese through small feed tube to chop, 15 seconds; remove and reserve. Pulse to chop parsley, 10 times; reserve. With machine running, drop garlic through feed tube to chop, 5 seconds; leave in work bowl. Insert 4-mm slicing disc. Slice mushrooms using light pressure.
Bring 4 quarts salted water to a boil in the MultiClad Pasta Cooker; cook
pasta al dente according to package instructions. Heat 2 tablespoons of the
oil in the MultiClad 12-1/2-inch Stir-Fry Pan over medium high heat. Add
mushrooms with garlic, 1/2 teaspoon of the ground pepper, and salt. Cook,
stirring occasionally, until nicely browned, 8 to 10 minutes.
Add stock to mushroom mixture; raise heat and cook until liquid is
reduced to about 1 cup. Drain pasta and add to mushroom mixture with
remaining olive oil, pepper and 1/3 cup of the parmesan. Toss to combine.
Serve hot with remaining cheese.
Servingsno serving information available
calories 250 (44% from fat) · carb 26g · protein 10g · fat 13g · sat fat 3g · chol 32mg · sod 364mg · calc 131mg · fiber 2g
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