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Nostalgic Mushroom Pasta Recipe Video
|For the sauce|
|Olive oil||2 Tablespoon (As needed to coat the bottom of the pot)|
|Minced garlic||6 Clove (30 gm)|
|Baby portobello mushrooms||16 Ounce, sliced|
|Chicken stock||2 Cup (32 tbs) (plus some extra pasta water)|
|Fresh sage leaves||15 Gram (1 handfull)|
|Truffle oil||1 Tablespoon|
|For the pasta|
|Farfalle||16 Ounce (High fiber, whole grain variety used)|
|Water||2 Cup (32 tbs) (As required to boil the pasta)|
|Salt||1 Teaspoon (Boiled in salt water)|
Calories 303 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 1.8 mg
Sodium 87 mg3.6%
Total Carbohydrates 48 g16%
Dietary Fiber 3.1 g12.4%
Sugars 3 g
Protein 10 g19.4%
Vitamin A 2.3% Vitamin C 3.6%
Calcium 4% Iron 9.7%
*Based on a 2000 Calorie diet
1. In a pot, boil water with a little salt in it. Cook the farfalle pasta as per instructions on the pack. Drain and set aside.
2. Heat up a pan with olive oil just enough to coat the bottom of the pan well. Add the finely chopped or minced garlic and saute for about a minute or so until the mushroom slices dehydrate.
3. After about 5 to 7 minutes, sprinkle some sea salt and pepper.
4. Add chicken stock, stir and let it simmer on high heat for about 5 minutes.
5. Add the freshly chopped sage leaves and let it continue to simmer for a minute or two.
6. Add 3/4 to 1 tbsp of cornstarch (to thicken the sauce), using the back of the spoon blend it well into the simmering sauce.
7. Add 1 tbsp of black truffle oil and stir.
8. Add the boiled and drained pasta along with a couple of spoons of pasta water. Stir gently to coat the pasta well with the sauce.
9. Serve warm garnished with shavings of Romano cheese.