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Rice Pasta with Mushroom Sauce

Rice Pasta with Mushroom Sauce Recipe

This recipe uses not only common ‘baby bella’ mushrooms, but also shitake mushrooms for a more earthy flavor.


Serves 4


Total Time: 30 minutes

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
4 tablespoons butter
1 medium onion, minced
4 cloves garlic, minced
1-8 or 10 oz package sliced “baby bella” mushrooms
1/4 lb shitake mushrooms, stems removed and tops sliced
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon dried tarragon
1/2 cup Marsala wine, sweet or dry
1 cup heavy cream
1 cup grated Parmesan cheese
Optional: chopped parsley
1. Put a large pot of salted water on to boil.
2. In a large non-stick skillet melt the butter over medium heat. Add onions and garlic. Sauté for 3 minutes or until onion is soft and translucent. Be careful not to burn the garlic.
3. Add mushrooms, salt, pepper and tarragon. Sauté for 2 minutes.
4. Add the wine. Simmer uncovered until the liquid is reduced by half, about 5 minutes.
5. Add the heavy cream. Simmer for 3 minutes.
6. Add the Notta Pasta to boiling water and cook according to directions on box. Drain, rinse briefly and add to sauce and toss.
7. Serve with grated Parmesan cheese, garnished with parsley.

Rice Pasta with Mushroom Sauce

Nutrition Facts:*



FAT: 41g 


SODIUM: 1230mg 

CARBS: 59g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Rice Pasta with Mushroom Sauce

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