Mushroom Taco Mac
Recipe courtesy of the Mushroom Council.
4 1/2 cups water
1 1/2 cups dried whole grain elbow pasta, enriched (substitute penne or other types of pasta if preferred)
1 tablespoon olive oil
8 ounces white button mushrooms, sliced or quartered
4 teaspoons taco seasoning mix - divided use
1/2 cup prepared salsa
1 cup shredded reduced-fat cheddar cheese
- Add water to pot and bring to a boil. Add pasta, cook uncovered for 10 to 13 minutes, or until pasta has reached desired firmness.
- While pasta is cooking, heat a sauté pan on medium, add oil and swirl to coat the bottom of pan. Add mushrooms and 2 teaspoons taco seasoning mix, sauté 5 minutes.
- When pasta is done, drain water and return to pot. Heat on low while stirring in salsa, mushrooms and remaining 2 teaspoons taco seasoning mix for 2 minutes or less.
- Divide into four portions, top each with 1/4 cup of shredded cheddar cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 440; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 20mg; Total Carbs: 70g; Fiber: 11g; Sugar: 5g; Protein: 20g; Sodium: 550mg.
Recipe and photograph courtesy of the Mushroom Council.