300 kcal
30 min.
Recipe for Garlic Mishroom and Tomato wholewheat pasta
0 reviews
NaN g
300 kcal
1 kcal
300
9.6g
5.6g
46.2g
Ingredients (servings):
3
Converted ingredients are going to appear on the shopping list
- Chestnut mushroom500 g
- Cirio Peeled Plum Tomatoes 400g1× package (400 g)
- Wholewheat Fusilli300 g
- Onion1× portion (105 g)
- Tomato paste4× tablespoon (80 g)
- Garlic4× clove (20 g)
- Butter2× teaspoon (10 g)
- Filippo Berio Balsamic Vinegar of Modena 250ml2× teaspoon (6 g)
- Rapeseed oil1× teaspoon (5 g)
- Schwartz Oregano 7g4× pinch (4 g)
- Salt2× pinch (1 g)
- Chilli powder2× pinch (1 g)
How to make Garlic Mishroom and Tomato wholewheat pasta
1. Heat oil in a nonstick frying pan. Slice and fry the mushrooms and onion for 5 mins until soft and starting to brown. Add the garlic and fry for 1min. Add balsamic vinegar, chilli, salt and oregano. Bring to the boil and bubble for 2 mins until reduced and sticky. Add drained and chopped tomatoes. Reduce the heat and simmer gently.
2. Meanwhile bring a large pan of water to the boil and cook the pasta to pack instructions.
3. Drain the pasta and stir with tomato paste and 2 teaspoons butter. Stir till butter melted.
4. Divide the pasta between the bowls and top with some of the mushroom and tomatoes. Garnish with a few basil leaves and grind of black pepper.
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