Mushroom Noodles


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This Italian pasta is sure to hit the spot!

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

6-8 servings


  • 3 Tbs. butter
  • 2 Tbs. finely chopped onion
  • 12 oz. fresh mushrooms, thinly sliced
  • 1 1/2 C. chicken stock
  • 6 oz. prosciutto, cut into slivers
  • 1 10-oz. pkg. frozen peas, thawed
  • 2 Tbs. chopped fresh basil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 lb. fresh spinach tagliarini
  • 1/2 lb/. fresh egg tagliarini
  • 3/4 C. grated parmesan cheese

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In a large frying pan, melt 2 Tbs. butter over medium-high heat. Add onion and cook 1-2 minutes, or until softened but not browned. Stir in mushrooms and cook until softened and just beginning to brown, 3-4 minutes. Add chicken stock and bring to a boil. Cook for 3-5 minutes. Add prosciutto, peas and basil. Cook just to heat through. Remove from heat. Season with salt and pepper. Stir in remaining butter over very low heat. Cook both pastas together in a large pot of boiling salted water for 2-4 minutes. Drain. Pour pasta and sauce into large bowl and toss together. Sprinkle with parmesan.

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