Pasta con funghi, piselli, panna e pomodoro by @maritoemoglie_incucina
4 servings
๐
300 g
Fusilli
๐
200 g
Champignon mushrooms
๐ซ
100 g
Peas
๐ฅ
200 ml
Cooking cream
๐
200 g
Cooked tomato
๐ง
0.5
Onion
๐ซ
Olive oil
๐ง
Salt
โซ
Pepper
๐ฟ
Parsley
Heat
olive oil
onion
Heat olive oil and add onion.
Add
champignon mushrooms
Add mushrooms, cook until golden.
- Add
peas
Add peas, cook until tender.
- Add
cooked tomato
salt
Add cooked tomato, season with salt and pepper.
Pour
cooking cream
Pour cream, cook for 5 min.
Boil
fusilli
Boil pasta, drain, add to sauce.
Mix
parsley
Mix, garnish with parsley.
Pasta con funghi, piselli, panna e pomodoro by @maritoemoglie_incucina
4 servings
๐
300 g
Fusilli
๐
200 g
Champignon mushrooms
๐ซ
100 g
Peas
๐ฅ
200 ml
Cooking cream
๐
200 g
Cooked tomato
๐ง
0.5
Onion
๐ซ
Olive oil
๐ง
Salt
โซ
Pepper
๐ฟ
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
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
650 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Easy (1/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@maritoemoglie_incucina
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos