- Cook Time
- Prep Time
- 4 ServingsServings
- 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, low sodium (if available)
- 1/2 cup prepared salsa 1 cup reduced fat cheddar cheese, shredded
1 Add water to pot and bring to a boil. Add pasta, cook uncovered for 10-13 minutes, or until pasta has reached desired firmness.
2 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.
3 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.
4 Divide into four portions, top each with 1/4 cup of shredded cheese.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com