This recipe is care of Yummy Magazine August 2007 edition. I'm telling you, I love this magazine. I just used whole wheat spaghettini rather than penne pasta and modified it a bit. It tastes fantastic!!! Meatless meal!
You can also lessen the mushrooms depending on how you want your sauce. I love them with a lot of mushrooms. :-)
Whole Wheat Spaghettini with Mushrooms
(serves 4)
340 g. Whole wheat spaghettini
Reserved water from cooked pasta
6 cloves of garlic, chopped
2 tablespoons of margarine (or olive oil)
1/2 cup of fresh button mushrooms, sliced
1 cup oyster mushrooms, sliced
1/2 cup shitake mushroomes, sliced
1 can Campbell's cream of mushroom soup
1 cup all-purpose cream (if you want to be extra-healthy, you can probably do away with using just a 1/2 cup of cream)
salt and pepper
Grated Parmesan Cheese
1. Cook the pasta based on package directions
2. Saute garlic in butter.
3. Add mushrooms. Let it simmer for about 10 minutes to bring out the flavor and soften the button mushrooms.
4. Add the all-purpose cream and cream of mushroom.
5. Let it simmer. Use the water used in cooking the pasta if you want a thinner sauce.
6. Toss in the pasta or serve with the sauce on top.
7. Put parmesan cheese on top! Enjoy!
