Pasta con Funghi e Pesto

Pasta con Funghi e Pesto is a delightful dairy-free Italian dish that combines the earthy flavors of sautéed mushrooms with the vibrant freshness of basil pesto. This simple yet satisfying meal is perfect for any weeknight supper.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Mixed mushrooms (cremini, shiitake, or button) - 200 grams, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil pesto (dairy-free) - 4 tablespoons
• Cherry tomatoes - 100 grams, halved
• Salt - to taste
• Black pepper - to taste
• Fresh basil leaves - for garnish

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 is cooking, heat olive oil in a large skillet over medium heat.
3. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are tender and golden brown.
5. Once the pasta is cooked, reserve a cup of pasta water and drain the rest.
6. Add the drained pasta to the skillet with the mushrooms, along with the halved cherry tomatoes.
7. Stir in the basil pesto, mixing well to combine. If the pasta seems dry, add a bit of reserved pasta water until you reach the desired consistency.
8. Season with salt and black pepper to taste.
9. Serve immediately, garnished with fresh basil leaves.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 280 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the mushrooms and basil.
• Provides healthy fats from olive oil, promoting heart health.

Tags