Pasta con Hongos

Pasta con Hongos is a delightful vegan dish that combines the earthy flavors of mushrooms with the comforting texture of pasta, all enhanced by a zesty lime and cilantro dressing. This unique Mexican-inspired recipe is both satisfying and nutritious, perfect for a quick weeknight dinner.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Mixed mushrooms (shiitake, cremini, or portobello) - 250 grams, sliced
• Onion, thinly sliced - 1 medium
• Bell pepper, diced - 1 medium
• Cilantro, chopped - 1/4 cup
• Lime, juiced - 1
• Vegetable broth - 150 ml
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional)

Steps

1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the mixed mushrooms and bell pepper to the skillet. Sauté for about 5-7 minutes, or until the mushrooms are tender and the bell pepper is slightly softened.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for an additional 3-4 minutes, allowing the flavors to meld together.
5. Stir in the cooked pasta, lime juice, cilantro, salt, and black pepper. Toss everything together until the pasta is well coated and heated through.
6. Serve hot, garnished with additional cilantro and a sprinkle of nutritional yeast if desired.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms, which may support immune function.
• High in fiber, promoting digestive health and satiety.

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