Pasta con i Funghi e Pesto

Pasta con i Funghi e Pesto is a delightful vegetarian dish that combines the earthiness of sautéed mushrooms with the vibrant flavors of fresh basil pesto. This comforting pasta dish is perfect for a quick weeknight supper or a cozy dinner with friends.

Ingredients

• Pasta (fettuccine or tagliatelle) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Mixed mushrooms (shiitake, cremini, and button) - 250 grams, sliced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil pesto - 100 grams
• Parmesan cheese - 30 grams, grated
• Pine nuts - 2 tablespoons, toasted
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Bring a 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.
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, sprinkle with salt and pepper, and sauté for about 5-7 minutes, or until the mushrooms are tender and lightly browned.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
6. Add the drained pasta to the skillet with the mushrooms. Stir in the basil pesto, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
7. Toss everything together until well combined and heated through.
8. Serve the pasta hot, topped with grated Parmesan cheese and toasted pine nuts, garnished with chopped parsley.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 10 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from mushrooms and basil.
• Good source of fiber and protein from pasta and nuts.

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