Creamy Pesto and Mushrooms with Whole Wheat Israeli CouscousPrint
Pairing the smells of summer, bright and green, with just a splash of thick cream and earthy mushrooms, all tossed with warm pasta makes an inviting comfort food for winter.
- 3 cups cooked whole wheat Israeli couscous
- 4 tablespoons butter
- 2 shallots, minced
- 2 tablespoons cream
- 1/4 cup basil pesto
- 2 cups baby portabella mushrooms, sliced
- Salt and pepper
- Melt the butter over medium-high heat in a sauté pan. Add in the shallots and cook for 3 minutes before adding the mushrooms. Cook, stirring frequently, until the mushrooms start to brown around the edges and are cooked through.
- Lower the heat and stir in the cream to create a sauce. Remove from the heat. Stir in the pesto until combined. Toss the sauce with the couscous. Season with salt and pepper to desired taste. Serve immediately.
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