Pasta with mushrooms and sun-dried tomatoes
Recipe for an easy and delicious pasta dish with fried mushrooms, spinach and sun-dried tomatoes.
Servings 4 people
Calories 763kcal
Ingredients
- 400 g chestnut mushrooms, sliced
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 100 g sun-dried tomatoes, diced
- 150 ml white wine
- 250 ml cream whipping cream (38% fat) or cooking cream
- 70 g parmesan, finely grated
- 400 g pasta
- 7 sprigs fresh basil
- 75 g baby spinach
- Salt and freshly ground pepper
- Oil - ideally from the jar of sun-dried tomatoes
Instructions
- Heat a good glug of oil in a frying pan and fry the mushrooms until lightly golden. Season with salt and freshly ground pepper.
- Add the shallots, garlic and sun-dried tomatoes and fry until the shallots are translucent.
- Pour in the white wine and let it reduce well.
- Add the cream along with the parmesan and let the sauce simmer while you cook the pasta al dente.
- Stir the spinach and basil into the sauce and season to taste with salt and freshly ground pepper.
- Toss the pasta in the sauce and adjust the consistency with a little pasta water if needed.
- Top with extra parmesan before serving, if you like.
Nutrition
Calories: 763kcal | Carbohydrates: 99g | Protein: 28g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 356mg | Potassium: 1782mg | Fiber: 8g | Sugar: 17g | Vitamin A: 3125IU | Vitamin C: 17mg | Calcium: 344mg | Iron: 5mg