Garlic Mushroom Pasta

Garlic Mushroom Pasta
Prep Time: 10 mins
Cook Time: 20 mins
Yield: 4 servings

Ingredients

• 8 oz uncooked pasta, any shape (I used rotini)
• 1-2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• 8 oz mushrooms, any type (I used chantarelle)
• 1/4 cup parsley, finely chopped
• 1/2 cup vegetable stock
• 1 tbsp white vinegar
• salt and pepper, to taste
• high quality extra virgin olive oil, to finish
• parmesan cheese, optional (exclude for vegan option)
  
  

Directions

1. Fill a medium pot with water and set over high heat until it comes to a rolling boil.
2. Liberally salt the water and add pasta. Set a timer to cook 3-4 minutes shy of the instructed cooking time: it will finish cooking in the pan.
3. Meanwhile, heat vegetable oil in a cast iron skillet over medium heat.
4. Add onions and sautée for 5 minutes until they begin to caramelize. Add garlic and cook for 2 more minutes.
5. Add in mushrooms and stir to combine, mixing occasionally. Continue to cook until most of the liquid has evaporated from the mushrooms.
6. Pour in the vegetable stock and vinegar. Strain out the pasta and add to the mushroom mixture, tossing and stirring for 3-4 more minutes until the stock is absorbed or evaporated.
7. Add salt and pepper to taste. Remove from heat, stir in parsley, and finish with a light drizzle of extra virgin olive oil and grated parmesan cheese if desired.

Per serving: 400 calories: 60 g carbs; 13 g fat; 10 g protein