Mushroom Mint Pasta Salad Recipe - Allrecipes.com
Mushroom Mint Pasta Salad Recipe
  • READY IN 35 mins

Mushroom Mint Pasta Salad

Recipe by  

"Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
  2. Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.
  3. Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2007

I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca.

 
Most Helpful Critical Review
Feb 20, 2009

Not sure if something happened while I was cooking, but it ended up kind of dry and didn't taste all that minty. Still good, but will have to make adjustments next time

 
Sep 14, 2008

I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit. Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough. Make such adjustments and you're good to go.

 
Dec 08, 2008

So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled.

 
Jan 08, 2009

very good and easy to make

 
Nov 30, 2009

followed the directions as is...it was too runny and the mint was overwhelming...hubby and i took a couple of bites and we through the rest away... :(

 
Nov 16, 2009

we thought it wouldn't be good but it was it is like a cheese-less Alfredo

 

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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