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Tomato Mushroom Pasta with Artisan Penne and EVOO

Tomato mushroom pasta is a delicious vegetarian weekday meal that's healthy, nutritious and low in calories. Try it!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 large portions
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 5 large champignon mushrooms also known as portobello or button
  • 320 gr Penne rigate
  • 1 bowl cherry tomatoes about 350 gr
  • 70 ml cooking cream
  • salt and pepper
  • thyme dry or fresh
  • fresh parsley
  • parmesan cheese
  • Belmorso Extra Virgin Olive Oil

Equipment

  • 1 chopping board
  • 1 chopping knife
  • 1 medium pot
  • 1 large pot
  • 1 grater

Method
 

  1. Peel and chop the onions.
  2. Clean, peel and slice your mushrooms; transfer them to a bowl.
  3. Cut the cherry tomatoes in half and place them in a bowl.
  4. Start with sautéing your onions in your medium sized pot with a generous drizzle of Belmorso extra virgin olive oil.
  5. Boil the water for your pasta in your large pot with plenty of salt.
  6. Once your onions have started to caramelize, you can add the cherry tomatoes and mushrooms. Leave to cook until the mushrooms are as tender as you like them.
  7. Add the penne to boil.
  8. Season your mushrooms with salt, pepper and the thyme.
  9. Then add the cooking cream and the fresh parsley. Mix and take the sauce off the heat.
  10. Drain the pasta and add it to your sauce pot. Mix well and serve.
  11. Finish your tomato mushroom pasta with a generous grating of parmesan cheese.

Nutrition

Calories: 600kcal

Video

Notes

As you can see, this is a low calorie pasta. If you want to cut the calories further, simply reduce your pasta portion.

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