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Pasta with Mixed Mushrooms, Sage and Parmesan



Dinner for Two Vegetarian

Nutritional Facts Per Serving

19.40 g
72.03 g
3.37 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 549
  • Fat 20.35 g
    • Saturated   5.09 g
    • + Trans 
  • Cholesterol 15 mg
  • Sodium   538 mg
  • Carbohydrate 72.03 g
    • Fibre   3.37 g
    • Sugars  
  • Protein 19.40 g
    • Vitamin A 2 %
    • Vitamin C 0 %
    • Calcium 19 %
    • Iron 22 %


With a knife or scissors, cut the mushrooms into smaller (about ½”) pieces and set in a small bowl. Cover mushrooms with the 1 cup warm water. Let mushrooms soak 90 minutes, until plumped up and reconstituted.

Bring a medium pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. When the pasta is cooked, drain well, keep it in the pot, toss with 1 Tbsp. of the oil, and then set aside.

Heat the remaining 1 Tbsp. oil in a large skillet set over medium heat. Add the garlic, sage and chilies and cook 30 seconds. Add the mushrooms and their soaking liquid and bring to a simmer. Simmer 2 minutes.

Add the pasta, cheese, salt and pepper to the skillet, toss to combine, and serve. If desired, drizzle and sprinkle pasta with olive oil and parsley before enjoying.

Note: Dried mixed mushrooms are sold in small bags in the Produce Department. Dried sage leaves are available in our bottled herb and spice aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.

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