Pasta with Mushroom Sauce

Portobello mushrooms sautéed with wine, garlic, and cream, tossed with pasta and finished with fresh parsley and toasted pine nuts.

Vegetarian Quick Italian Pasta Mushroom

Estimated Nutrition

Calories

1084.5

kcal / serving

1084.5 kcal total

Carbs

44.5g

per serving

44.5 g total

Fat

88.2g

per serving

88.2 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

chopped

Double Cream

GrainsCereals

100

Pasta

cooked

Liquids

White Wine

NutsSeeds

clove

finely chopped

chopped fresh

to taste

to taste

freshly ground

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

piece

Portobello Mushroom

chopped

Method

Melt 25g butter with 15ml olive oil in a frying pan and sauté onion and garlic until soft.

Add chopped mushroom and cook until soft, then season with salt and pepper.

Pour in 50ml white wine and simmer until the liquid reduces by half.

Stir in 50ml cream, simmer for 5 minutes, and mix in chopped parsley.

Toss 100g cooked pasta through the sauce and serve topped with 25g pine nuts.