Zesty Shiitake Mushroom Pasta {A Meatless Monday Recipe

Zesty Shiitake Mushroom Pasta {A Meatless Monday Recipe

For Meatless Monday I found a recipe that used fresh shiitake mushrooms that I just had to try.  Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest, and fresh basil.

Last Saturday, I made arrangements with Mr. Mello, from Oak Shade Farm to purchase some of his lovely shiitake mushrooms. I had to take His Royal Highness to the vet for a shot, but we had a late appointment. To ensure we didn’t miss out on Mr. Mello’s mushrooms at the farmers’ market, I contacted him earlier in the week to see if I could get some and to pick up a sample of his dried mushrooms to experiment with, as we had previously discussed.

Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest and fresh basil.

How To Make Zesty Shiitake Mushroom Pasta:

Bring a 4 quart pot of salted water to a boil for cooking fettuccine noodles. Cook pasta, stirring occasionally, until just tender, according to package directions minus one minute. Reserve 1 cup of the pasta water, before draining!

Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest and fresh basil.

Meanwhile, in a large non-stick pan, heat olive oil over low heat. Add garlic and cook while stirring, until fragrant but NOT browned, about 30 seconds. Add mushrooms and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 4 to 5 minutes.

Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest and fresh basil.
Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest and fresh basil.

Stir in lemon zest, lemon juice, and season with salt and pepper, to taste. Add the cooked pasta, the reserved cooking liquid, Parmesan and basil to the mushrooms in the pan; toss to coat well.

Serve immediately, garnished with more basil and parmesan cheese, if desired.

Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest and fresh basil.

We loved this wonderful recipe for Zesty Shiitake Mushroom Pasta! You could taste each individual ingredient with each bite. I couldn’t get over how much the lemon flavored the pasta. It made what is normally a heavy dish much lighter. Perfect for summer!

Next time I think I may use linguine noodles instead. The fettuccine noodles were a little large in comparison to the mushrooms. All part of texture and nothing to do with flavor. David and I even used the leftover Beer Can Chicken from Sunday night to add to the pasta for lunch the next day. It was a great combination!

I am looking forward to experimenting with the dried mushrooms this winter, so stay tuned for that!

Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest and fresh basil.
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Zesty Shiitake Mushroom Pasta

Zesty Shiitake Mushroom Pasta features shiitake mushrooms in a nest of fettuccine noodles flavored with garlic, parmesan cheese, lemon zest, and fresh basil.
Course Main Course
Cuisine American, Meatless Monday, Vegetarian
Keyword mushroom, Pasta, Shiitake, zesty
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 497kcal
Author Debbie Spivey

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 1 ½ cups shiitake mushrooms stemmed and sliced
  • 2 teaspoons lemon zest freshly grated
  • 2 tablespoons lemon juice juice
  • Kosher salt and fresh cracked black pepper to taste
  • 10 ounces fettuccine or any pasta of your choice
  • 1 cup parmesan cheese freshly grated + extra for garnish
  • ½ cup fresh basil chopped, + extra for garnish

Instructions

  • Bring a 4-quart pot of salted water to a boil for cooking fettuccine noodles.
  • Cook pasta, stirring occasionally, until just tender, according to package directions minus one minute. Reserve 1 cup of the pasta water, before draining!
  • Meanwhile, in a large non-stick pan, heat olive oil over low heat. Add garlic and cook while stirring, until fragrant but NOT browned, about 30 seconds. Add mushrooms and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 4 to 5 minutes.
  • Stir in lemon zest, lemon juice, salt, and pepper, then add the cooked pasta, the reserved cooking liquid, Parmesan and basil to the mushrooms in the pan; toss to coat well. Serve immediately, garnished with more basil and parmesan cheese, if desired.

Notes

Recipe adapted from EatingWell.Com

Nutrition

Calories: 497kcal | Carbohydrates: 58g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 423mg | Potassium: 471mg | Fiber: 4g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 5.4mg | Calcium: 330mg | Iron: 2.1mg
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