This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Food is an important part of a balanced diet."
-Fran Lebowitz, Author
I love using sausage in recipes like this. I look for the best quality sausage with as natural ingredients possible. I also look for those with lower sodium - no more than about 350 mg per ounce. Adding the sausage early in the cooking, as with this recipe, intensifies the flavor and means that you'll have to add less salt to your dish.
Servings: 2 | Serving size: 2 ounces pasta with mushrooms and sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|3 ounces||spicy Italian sausage|
|1 tsp||olive oil|
|6||green onions (sliced crosswise)|
|1/2 lb||crimini mushrooms (sliced)|
|1/2 lb||oyster mushrooms (sliced)|
|1/2 lb||shiitake mushrooms (sliced)|
|1/8 tsp||red pepper flakes|
|fresh ground black pepper (to taste)|
|4 ounces||whole wheat or gluten-free linquine|
|1/4 cup||fresh parsley (chopped)|
|2 tsp||unsalted butter|
|2 Tbsp||Parmigiano-Reggiano (grated)|
Place the water in a large stock pot over high heat.
While the water is heating, remove the casing from the sausage and cut into small dice or crumble.
Place a large non-stick skillet over medium high heat and add the sausage. Cook, stirring frequently for about 5 minutes.
Add the olive oil and the white part of the green onions. Cook for about one minute. Add the mushrooms and increase the heat to high. Add the red pepper flakes, salt, and black pepper.
While the mushrooms are cooking, add the pasta to the boiling water. Stir well and keep stirring occasionally.
Cook the mushrooms, tossing frequently, until the mushrooms are well browned. Adjust the heat to medium or medium-high.
When the pasta is done, add the parsley and the green part of the green onions to the pan. Toss well. Add 1 cup of the pasta water and toss well. Add the butter and then the drained pasta. Toss well.
Serve topped with the parmesan cheese.
Serving size: 2 ounces pasta with mushrooms and sauce
|Calories 534||Calories from Fat 176|
|% Daily Value|
|Total Fat 20g||30%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 70g||23%|
|Dietary Fiber 11g||45%|
|Vitamin A 25%||Vitamin C 42%|
|Calcium 12%||Iron 32%|
|Vitamin K 218 mcg||Potassium 2001 mg|
|Magnesium 153 mg|