Pasta con Funghi e Panna

Pasta con Funghi e Panna is a creamy, savory Italian dish that combines tender pasta with earthy mushrooms, creating a comforting breakfast option. This Kosher recipe is perfect for a leisurely morning, bringing warmth and satisfaction to your table.

Ingredients

• Pasta (fettuccine or tagliatelle) - 160 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Mushrooms (sliced, such as cremini or button) - 200 grams
• Heavy cream - 120 milliliters
• Parmesan cheese (grated, Kosher) - 30 grams
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
4. Reduce the heat to low and pour in the heavy cream. Stir well to combine and let it simmer for about 2-3 minutes until slightly thickened.
5. Once the pasta is cooked, reserve a cup of pasta cooking water and drain the rest. Add the cooked pasta to the skillet with the mushroom cream sauce.
6. Toss the pasta in the sauce, and if needed, add a little reserved pasta water to reach desired consistency. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
7. Remove from heat, garnish with chopped fresh parsley, and serve immediately.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Mushrooms are a good source of antioxidants and can help support immune function.
• Olive oil is rich in healthy fats and may contribute to heart health.

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