Pasta con i Funghi Porcini

Pasta con i Funghi Porcini is a delightful vegan dish that features al dente pasta tossed in a rich, earthy sauce made from sautéed porcini mushrooms and garlic. This comforting meal is perfect for a cozy dinner and celebrates the flavors of Italian cuisine with a plant-based twist.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Dried porcini mushrooms - 30 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallot - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 250 ml
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the dried porcini mushrooms in warm water for about 15 minutes until rehydrated. Drain and chop them, reserving the soaking liquid.
2. Cook the pasta according to package instructions until al dente. Reserve 100 ml of pasta water and drain the rest.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes until fragrant and translucent.
4. Add the chopped porcini mushrooms to the skillet and cook for another 5 minutes, allowing them to brown slightly.
5. Pour in the vegetable broth and reserved porcini soaking liquid, and bring to a simmer. Let it cook for 5-7 minutes to reduce slightly.
6. Stir in the nutritional yeast, chopped parsley, salt, and black pepper to taste. Add the cooked pasta and toss everything together, adding reserved pasta water as needed to create a creamy sauce.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help reduce inflammation.
• High in fiber from the pasta and mushrooms, promoting digestive health.

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