Wild Mushroom Pasta

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 605kcal

Ingredients

  • 4 ounces Pappardelle pasta or pasta of your choice
  • 2 oz Italian Turkey Sausage
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Shallot diced
  • 2 cloves Garlic minced
  • 1 cup Cremini mushrooms sliced
  • 2 sprigs Fresh thyme plus more for garnish
  • 1/2 cup Chicken broth
  • 2 tbsp Butter
  • 2 tbsp Pecorino Romano Cheese shredded, plus more for garnish
  • 2 slices Crusty bread toasted if desired
  • 2 tsp Hazelnuts
  • Red pepper flakes garnish (optional)
US Customary - Metric

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Preheat the oven to 375 degrees. Cook the sausage to an internal temperature of 155 degrees using a thermometer. Turn over about halfway through cooking to brown on all sides. Once done set aside, cut into bite sized pieces before using.
  • Heat a nonstick pan over medium heat. Add the oil, shallots, garlic, mushrooms, and thyme. Saute until the mushrooms start to soften.
  • Stir in the broth and butter. Bring to a simmer until the sauce reduces and starts to thicken. Season with salt and pepper to taste. Remove from the heat and remove the thyme sprigs. Stir in the pecorino, sausage, and pasta.
  • Adjust the seasoning with salt and pepper if needed. Serve with bread. Garnish with pecorino, hazelnuts, and red pepper flakes.

Nutrition

Calories: 605kcal | Carbohydrates: 64g | Protein: 35g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 628mg | Potassium: 860mg | Fiber: 5g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 3mg

Wild Mushroom Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 605 kcal

Ingredients
 
 

  • 4 ounces Pappardelle pasta or pasta of your choice
  • 2 oz Italian Turkey Sausage
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Shallot diced
  • 2 cloves Garlic minced
  • 1 cup Cremini mushrooms sliced
  • 2 sprigs Fresh thyme plus more for garnish
  • 1/2 cup Chicken broth
  • 2 tbsp Butter
  • 2 tbsp Pecorino Romano Cheese shredded, plus more for garnish
  • 2 slices Crusty bread toasted if desired
  • 2 tsp Hazelnuts
  • Red pepper flakes garnish (optional)

Instructions
 

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Preheat the oven to 375 degrees. Cook the sausage to an internal temperature of 155 degrees using a thermometer. Turn over about halfway through cooking to brown on all sides. Once done set aside, cut into bite sized pieces before using.
  • Heat a nonstick pan over medium heat. Add the oil, shallots, garlic, mushrooms, and thyme. Saute until the mushrooms start to soften.
  • Stir in the broth and butter. Bring to a simmer until the sauce reduces and starts to thicken. Season with salt and pepper to taste. Remove from the heat and remove the thyme sprigs. Stir in the pecorino, sausage, and pasta.
  • Adjust the seasoning with salt and pepper if needed. Serve with bread. Garnish with pecorino, hazelnuts, and red pepper flakes.

Nutrition

Calories: 605kcalCarbohydrates: 64gProtein: 35gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 126mgSodium: 628mgPotassium: 860mgFiber: 5gSugar: 4gVitamin A: 320IUVitamin C: 8mgCalcium: 149mgIron: 3mg
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