Pasta con Funghi Porcini

Pasta con Funghi Porcini is a rich and savory vegan dish that showcases the earthy flavors of porcini mushrooms, perfectly complemented by al dente pasta. This simple yet elegant meal is perfect for any occasion, bringing the taste of Italy to your table.

Ingredients

• Dried porcini mushrooms - 30 grams
• Pasta (such as fettuccine or pappardelle) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Vegetable broth - 250 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)

Steps

1. Soak the dried porcini mushrooms in warm water for about 20 minutes, then drain and chop them, reserving the soaking liquid.
2. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
3. In a skillet, heat the olive oil over medium heat and sauté the minced garlic and chopped shallot until translucent.
4. Add the chopped porcini mushrooms to the skillet and cook for about 5 minutes until they are tender.
5. Pour in the vegetable broth and the reserved mushroom soaking liquid, and let it simmer for 5-7 minutes to combine the flavors.
6. Once the pasta is cooked, reserve a cup of pasta water and drain the rest. Add the pasta to the skillet and toss to combine with the sauce.
7. If needed, add reserved pasta water to reach the desired sauce consistency. Season with salt, black pepper, and stir in the chopped parsley and nutritional yeast if using.
8. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting healthy digestion.
• Rich in antioxidants, which may help reduce inflammation.

Tags