Creamy mushroom sauce with pasta
A basic recipe that always comes in handy
Ingredients
- 500 g champignon mushroom
- 1 medium onion
- ½ bunch fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon (10 g) oat flour
- 200 ml cooking cream
- water
- salt
- freshly ground black pepper
- 210 g durum wheat spaghetti pasta
Instructions
- Cook the spaghetti in salted water until al dente. Set aside a cupful of the cooking water.
- Clean and wash the mushrooms, then slice them. Set aside.
- Finely chop the onion. Set aside.
- Wash the parsley and chop it finely. Set aside.
- Heat a tablespoon of olive oil in a high-sided frying pan, add the onion and fry until translucent. Add the sliced mushrooms and fry.
- Season with salt and pepper. Add the parsley.
- When the liquid has completely evaporated, sprinkle in a tablespoon of oat flour. Stir and fry lightly, then pour in half a cup of cooking water. Stir until thickened. Add the cream. Stir again. Add the rest of the cooking liquid. Adjust the consistency to your liking.
- Add salt and pepper if necessary.
- Stir in the pasta and it's ready to serve.
Calories and macros
1 serving
Energy: 431 calories
Protein: 18 grams
Carbohydrates: 64 grams
Fat: 13 grams