Pasta con Champiñones y Ajo

Pasta con Champiñones y Ajo is a delightful vegan Spanish pasta dish that combines the earthy flavors of mushrooms with the aromatic goodness of garlic. This simple yet flavorful dish is perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Olive oil - 3 tablespoons
• Garlic, minced - 4 cloves
• Champiñones (button mushrooms), sliced - 250 grams
• Fresh parsley, chopped - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)
• Lemon juice - 1 tablespoon

Steps

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving a cup of 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, being careful not to burn it.
3. Add the sliced champiñones to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
4. Season the mushrooms with salt, black pepper, and red pepper flakes (if using). Stir to combine.
5. Add the cooked pasta to the skillet with the mushrooms, tossing gently to combine. If the pasta seems dry, gradually add reserved pasta water until the desired consistency is reached.
6. Remove from heat and stir in the fresh parsley and lemon juice. Adjust seasoning if needed.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 70 g
• Fiber: 4 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 garlic and mushrooms.
• A good source of plant-based protein and fiber.

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