Linguine with Oyster Mushrooms and Brussels Sprouts

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Bring a pot of water to a boil and cook the whole-grain linguine one minute less than the recommended time in the package directions.

Meanwhile, in a hot skillet, sauté three tablespoons. of the extra-virgin olive oil with the thyme and garlic until slightly yellow. Then, add mushrooms and Brussels sprouts and brown over high heat for about five minutes.

Season with salt and pepper, stir in the vegetable broth, and bring to a boil. Discard the thyme.

Toss the drained pasta with the vegetable mixture over high heat until all excess liquid is absorbed and the pasta and vegetables are thoroughly mixed together.

Garnish with remaining olive oil and Parmigiano cheese, if desired, before serving.


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