Pasta con funghi, piselli, panna e pomodoro by @maritoemoglie_incucina
35 min
Easy
4 servings
🍝
300 g
Fusilli
🍄
200 g
Champignon Mushrooms
🍵
100 g
Peas
🥛
200 ml
Cooking Cream
🍅
200 g
Cooked Tomato
🧅
0.5
Onion
🫒
Olive Oil
🧂
Salt
🌶️
Pepper
🌿
Parsley
Preparation Steps
Step 1/7
Heat olive oil and add onion.
Step 2/7
Add mushrooms, cook until golden.
Step 3/7
Add peas, cook until tender.
Step 4/7
Add cooked tomato, season with salt and pepper.
Step 5/7
Pour cream, cook for 5 min.
Step 6/7
Boil pasta, drain, add to sauce.
Step 7/7
Mix, garnish with parsley.
Composition
Ingredients
Types
Pasta, Vegetables, Dairy, Condiments, Herbs
Ingredients
fusilli, champignon mushrooms, peas, cooking cream, cooked tomato, onion, olive oil, salt, pepper, parsley
Allergens
gluten, dairy
Dietetics
Dietary regimen
vegetarian
Calories
650 kcal
Macro nutrients
Protein: 18g, Carbohydrates: 75g, Sugar: 8g, Fat: 25g, Fiber: 6g
Nutritional Information
Minerals
Calcium: 120mg, Iron: 2.1mg, Potassium: 670mg
Vitamins
Vitamin A: 405μg, Vitamin C: 20mg, Vitamin D: 0.2μg, Vitamin K: 24μg
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Easy (1/4)
Steps
7 steps
Equipments
Utensils
pan, pot, colander, stirring spoon
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner, Lunch
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Creamy, Tender
Flavors
Savory, Umami
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
fridge : 2 days (in an airtight container)