Pasta con i Funghi e Salsa di Pomodoro Secco

Pasta con i Funghi e Salsa di Pomodoro Secco is a delightful vegetarian dish featuring al dente pasta tossed with earthy mushrooms and a rich sun-dried tomato sauce. This comforting meal is perfect for a cozy dinner and bursts with authentic Italian flavors.

Ingredients

• Pasta (spaghetti or fettuccine) - 150 grams
• Mixed mushrooms (cremini, shiitake, or button) - 200 grams, sliced
• Sun-dried tomatoes in oil - 50 grams, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams, chopped
• Parmesan cheese - 30 grams, grated (optional)
• Salt - to taste
• Black pepper - to taste

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 minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are golden and tender.
4. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to combine.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the rest. Add the drained pasta to the skillet with the mushroom and sun-dried tomato mixture.
6. Toss everything together, adding a bit of the reserved pasta water to create a smooth sauce. Season with salt and black pepper to taste.
7. Remove from heat and stir in the fresh basil. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from tomatoes and mushrooms.
• Provides dietary fiber from whole-grain pasta and vegetables.

Tags