Pasta con i Funghi e Pomodoro

Pasta con i Funghi e Pomodoro is a comforting Italian dish that combines al dente pasta with earthy mushrooms and vibrant tomatoes, creating a delightful balance of flavors. It's a quick and easy vegetarian supper that's perfect for any night of the week.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Fresh mushrooms (cremini or button) - 150 grams, sliced
• Cherry tomatoes - 200 grams, halved
• Garlic - 2 cloves, minced
• Extra virgin olive oil - 3 tablespoons
• Fresh basil leaves - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - for serving

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
2. While the pasta is cooking, 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 and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
5. Stir in the halved cherry tomatoes and cook for another 3-4 minutes until they start to soften. Season with salt and black pepper to taste.
6. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
7. Add the drained pasta to the skillet with the mushroom and tomato mixture. Toss everything together, adding a little reserved pasta water if the mixture seems dry.
8. Remove from heat, stir in the chopped basil, and adjust seasoning if necessary.
9. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and mushrooms.
• Provides a good source of dietary fiber.
• Contains healthy fats from olive oil.

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