Pasta con i Funghi e Salsa di Pomodoro

Pasta con i Funghi e Salsa di Pomodoro is a delightful vegetarian dish that combines al dente pasta with a rich tomato sauce and earthy mushrooms, creating a comforting meal. This dish is perfect for any occasion, showcasing the simplicity and freshness of Italian cuisine.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Mushrooms (cremini or button) - 200 grams, sliced
• Canned whole tomatoes - 400 grams
• Fresh basil - 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 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. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until they are golden brown and have released their moisture.
4. Pour in the canned tomatoes, breaking them up with a spoon, and let the sauce simmer for about 10 minutes. Season with salt and black pepper to taste.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest. Add the drained pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
6. Stir in the chopped basil and serve immediately, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and mushrooms, supporting overall health.
• Source of dietary fiber, aiding in digestion and promoting satiety.

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