Pasta con i Funghi e Panna

Pasta con i Funghi e Panna is a creamy and rich Italian dish that combines al dente pasta with sautéed mushrooms and a luscious cream sauce. This vegetarian delight is perfect for a cozy dinner, bursting with flavor and comfort.

Ingredients

• Fettuccine - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Mixed mushrooms (e.g., cremini, shiitake) - 200 grams, sliced
• Heavy cream - 100 ml
• Parmesan cheese - 50 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are golden brown and tender.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine with the mushrooms.
6. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and black pepper to taste.
7. Once the pasta is cooked, drain it and reserve a small cup of the pasta water.
8. Add the drained fettuccine to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
9. Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.

Nutrition

• Calories: 650
• Protein: 18 g
• Carbs: 80 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Mushrooms are a good source of antioxidants, which help combat oxidative stress.
• Parsley provides vitamins A, C, and K, contributing to overall health.

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