ZENB Rotini with Miso Butter Mushrooms

SERVES 4

PREP TIME 5 minutes

COOK TIME 20 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 432g
Servings: 4

Calories: 530

Amount per Serving*% Daily Value
Total Fat20g26%
Saturated Fat11g55%
Trans Fat0.5g
Cholesterol45mg15%
Sodium1160mg50%
Carbohydrates69g25%
Dietary Fiber16g57%
Total Sugar7g
Protein24g
Vitamin A180mcg20%
Vitamin C6%
Calcium98mg8%
Iron7mg40%
Potassium359mg8%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Rotini Pasta

Use your ZENB Rotini Pasta to create this delicious Miso Butter Mushrooms pasta recipe. Ready in just 25 minutes, this recipe highlights to flavor of the mushrooms and delivers a good source of fiber for you to enjoy.

INGREDIENTS

  • 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
  • 6 tablespoons unsalted butter, divided
  • 1 large shallot, thinly sliced
  • 8 ounces mixed mushrooms, torn into bite-size pieces (about 3 cups)
  • 2 cloves garlic, sliced
  • 1/4 cup white miso paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 green onions, thinly sliced
  • 1 teaspoon crushed red pepper flakes

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1-1/2 cups pasta cooking water; drain.

2.

Melt 2 tablespoons butter in large skillet on medium-high heat. Add shallots; cook 3 minutes until translucent. Stir in mushrooms and garlic. Cook 5 minutes, stirring frequently, until edges begin to brown.

3.

Add remaining butter to skillet. Whisk in reserved pasta water, miso, salt and pepper. Cook 4-5 minutes, stirring occasionally, until sauce begins to thicken. Add pasta; mix gently until well combined. Remove pan from heat. Garnish with green onions and red pepper before serving.

Tasty Tips

Mushroom varieties such as cremini, shitake, oyster and white button work well in this recipe.

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