Pasta con i Funghi e Salsa di Pomodoro Secchi

Pasta con i Funghi e Salsa di Pomodoro Secchi is a delightful vegetarian dish that combines the earthy flavors of mushrooms with the rich, sun-dried tomato sauce, creating a comforting meal perfect for any occasion. This dish is not only satisfying but also packed with nutrients, making it a wholesome choice for dinner.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Mushrooms (cremini or button) - 200 grams, sliced
• Sun-dried tomatoes in oil - 100 grams, chopped
• Vegetable broth - 150 ml
• Fresh basil - 10 grams, chopped
• Parmesan cheese (optional) - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and have released their moisture.
4. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
5. Pour in the vegetable broth and let it simmer for about 3-4 minutes to combine the flavors, seasoning with salt and black pepper to taste.
6. Add the cooked pasta to the skillet, tossing to coat it well with the sauce. If the mixture is too dry, add a splash of reserved pasta water.
7. Remove from heat and stir in the chopped fresh basil.
8. Serve immediately, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 540
• Protein: 15 g
• Carbs: 85 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 5 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants from tomatoes and mushrooms, supporting immune function.

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