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Spicy Porcini Mushroom Pasta

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 1/4 of the recipe

Nutrient Analysis

  • Calories: 457
  • Protein: 12g
  • Carbohydrates: 50g
  • Fibre: 3g
  • Total Fat: 24g
  • Sodium: 76mg
  • Phosphorus: 193mg
  • Potassium: 314mg

Renal and Diabetic Exchanges

3 starch
1 protein
1/2 vegetable


1 small package dried porcini mushrooms (30g)
1/2 cup boiling water
1/3 cup olive oil
2 cloves of garlic, finely chopped
1 pinch of dried hot chili pepper flakes
1 cup of white mushrooms, quartered
1/4 teaspoon dried sage, or 2 fresh leaves, chopped
1/2 cup mini boconcini mozzarella cheese
1/3 cup fresh parsley, chopped
1/2 pound (about 2 cups) of any dried pasta (preferably short pasta)


Rehydrate the porcini mushrooms with 1/2 cup hot water.
Bring 3 liters of water to boil for the pasta.
Meanwhile prepare the sauce by heating the oil over medium heat in a large pan. The pan needs to be large enough to hold the noodles once cooked.
Add the garlic and hot pepper flakes, cooking them until garlic turns golden.
Add the white mushrooms, raise the temperature to medium-high and continue to cook.
Cook pasta in boiling water according to package directions.
Squeeze the liquid from the porcini, reserving it for the sauce.
Chop the porcini and add to the pan.
Pour the soaking liquid through a fine sieve into the pan.
Add sage and cook for 5 minutes.
Drain the pasta (do not rinse) and toss into the pan with the mushroom sauce while hot.
Add boconcini cheese, parsley and serve.


Reviewed on by

it turned out, I enjoyed it.

Reviewed on by

I followed the recipe to a T – it was horrible. What did I do wrong? The mini boconcini cheese did not melt properly, and the result was lumpy, ugly looking pasta – no one but me would even consider eating it.