Pasta com Cogumelos

Pasta com Cogumelos is a delightful Brazilian dish featuring al dente pasta tossed with a medley of sautéed mushrooms, garlic, and fresh herbs, all without dairy. This light yet satisfying meal is perfect for any occasion, bringing the earthy flavors of mushrooms to the forefront.

Ingredients

• Pasta (spaghetti or fettuccine) - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Mixed mushrooms (shiitake, cremini, and oyster) - 200 grams, sliced
• Onion - 1 small, diced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Lemon juice - 1 tablespoon

Steps

1. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned.
4. Season the mushroom mixture with salt, black pepper, and red pepper flakes if using. Stir in the lemon juice and chopped parsley.
5. Add the cooked pasta to the skillet along with a splash of the reserved pasta water. Toss everything together for 1-2 minutes until well combined and heated through.
6. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help boost the immune system.
• Contains healthy fats from olive oil, promoting heart health.

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