Pasta con Zafferano e Funghi

Pasta con Zafferano e Funghi is a vibrant and aromatic dish that combines the earthy flavors of mushrooms with the luxurious touch of saffron, creating a delightful dairy-free meal. Perfect for a cozy dinner, this dish elevates simple pasta to a gourmet experience.

Ingredients

• Pasta (e.g., fettuccine) - 160 grams
• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms (e.g., cremini) - 200 grams, sliced
• Vegetable broth - 400 ml
• Saffron threads - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for about 2 minutes until translucent.
3. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and lightly browned.
4. Add the vegetable broth to the skillet, and bring to a gentle simmer. Stir in the saffron threads and let the mixture cook for 5 minutes to allow the flavors to meld.
5. Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
6. Add the cooked pasta to the skillet, tossing to combine the pasta with the sauce. Cook for an additional 2 minutes to heat through.
7. Remove from heat and stir in the chopped fresh parsley before serving. Divide the pasta into two bowls and enjoy.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 62 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 280 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and saffron, which can help reduce inflammation.
• High in fiber, supporting digestive health.

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