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Mushroom Mint Pasta Salad

Mushroom Mint Pasta Salad

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ASKA17

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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

mommymeggy
18
9/14/2007

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.

Narvi
12
9/14/2008

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.

user
8
12/8/2008

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.