Earthy will be your new favorite adjective after your mouth meets this decadent linguine dish that still manages to be pretty healthy. “Both mushrooms and Brussels sprouts are at peak ripeness in the fall and whole-grain pasta has a toasty, nutty flavor that tastes best when paired with bold and assertive ingredients such as these,” says Chef Lorenzo Boni, Barilla Executive Chef (yes, the pasta giant, so it’s safe to say he knows a thing or two about dried dough).
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“Aromatic herbs like thyme are also ideal in whole-grain pasta dishes,” he adds of the fiber-rich dish. Not feeling oyster ‘shrooms? Boni says you can go with any mushrooms from the forest that are available in fall like chanterelles or Porcini, or even farmed mushrooms such as portobello, cremini, oyster or shitake. In order to view the video, please allow Manage Cookies
Whole-Grain Linguine with Oyster Mushrooms and Brussels Sprouts
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Makes 6 servings
Prep time 10 minutes min.
Cook time 15 minutes min.
Ingredients
1 box whole-grain linguine 4 tablespoons extra-virgin olive oil, divided 1 clove garlic, minced 4 small sprigs of fresh thyme 12 whole small Brussel sprouts, quartered 1 pound oyster mushrooms 1 cup vegetable broth Salt and black pepper, to taste ½-cup Parmigiano cheese, grated (for non-vegan option)
How to make it
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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Earthy will be your new favorite adjective after your mouth meets this decadent linguine dish that still manages to be pretty healthy. “Both mushrooms and Brussels sprouts are at peak ripeness in the fall and whole-grain pasta has a toasty, nutty flavor that tastes best when paired with bold and assertive ingredients such as these,” says Chef Lorenzo Boni, Barilla Executive Chef (yes, the pasta giant, so it’s safe to say he knows a thing or two about dried dough).
5 Ab-Friendly Autumn Recipes
Read article
“Aromatic herbs like thyme are also ideal in whole-grain pasta dishes,” he adds of the fiber-rich dish. Not feeling oyster ‘shrooms? Boni says you can go with any mushrooms from the forest that are available in fall like chanterelles or Porcini, or even farmed mushrooms such as portobello, cremini, oyster or shitake.
5 Ab-Friendly Autumn Recipes
Read article
5 Ab-Friendly Autumn Recipes
In order to view the video, please allow Manage Cookies
Whole-Grain Linguine with Oyster Mushrooms and Brussels Sprouts
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 10 minutes min.
Cook time 15 minutes min.
Ingredients
1 box whole-grain linguine 4 tablespoons extra-virgin olive oil, divided 1 clove garlic, minced 4 small sprigs of fresh thyme 12 whole small Brussel sprouts, quartered 1 pound oyster mushrooms 1 cup vegetable broth Salt and black pepper, to taste ½-cup Parmigiano cheese, grated (for non-vegan option)
How to make it
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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Makes 6 servings
Prep time 10 minutes min.
Cook time 15 minutes min.
Ingredients
1 box whole-grain linguine 4 tablespoons extra-virgin olive oil, divided 1 clove garlic, minced 4 small sprigs of fresh thyme 12 whole small Brussel sprouts, quartered 1 pound oyster mushrooms 1 cup vegetable broth Salt and black pepper, to taste ½-cup Parmigiano cheese, grated (for non-vegan option)
How to make it
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.
Makes 6 servings
Prep time 10 minutes min.
Cook time 15 minutes min.
Prep time 10 minutes min.
Cook time 15 minutes min.
Prep time
10 minutes min.
Cook time
15 minutes min.
Ingredients
- 1 box whole-grain linguine
- 4 tablespoons extra-virgin olive oil, divided
- 1 clove garlic, minced
- 4 small sprigs of fresh thyme
- 12 whole small Brussel sprouts, quartered
- 1 pound oyster mushrooms
- 1 cup vegetable broth
- Salt and black pepper, to taste
- ½-cup Parmigiano cheese, grated (for non-vegan option)
How to make it
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.
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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