Fettuccine con Porcini

Fettuccine con Porcini is a luscious Italian pasta dish that features silky fettuccine tossed with earthy porcini mushrooms and a touch of garlic, creating a perfect balance of flavors. This kosher version offers an authentic taste of Italy while adhering to dietary restrictions.

Ingredients

• Fettuccine - 200 grams
• Dried porcini mushrooms - 30 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (or kosher alternative) - 30 grams, grated
• Vegetable broth - 200 milliliters

Steps

1. Soak the dried porcini mushrooms in warm water for about 20 minutes until soft. Drain and chop them finely, reserving the soaking liquid.
2. Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
3. In a large skillet, heat the olive oil over medium heat. Add the shallot and sauté for 2-3 minutes until translucent.
4. Add the minced garlic and chopped porcini mushrooms to the skillet, cooking for another 2-3 minutes until fragrant.
5. Pour in the vegetable broth and reserved porcini soaking liquid. Simmer for about 5 minutes, allowing the flavors to meld.
6. Add the cooked fettuccine to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Season with salt, black pepper, and fresh parsley, stirring to mix well.
8. Serve hot, topped with grated Parmesan cheese.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which can help support the immune system.
• High in fiber from whole grain pasta, promoting healthy digestion.

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