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!
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium pot
- 1 large pot
- 1 grater
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
Instructions
- Peel and chop the onions.
- Clean, peel and slice your mushrooms; transfer them to a bowl.
- Cut the cherry tomatoes in half and place them in a bowl.
- Start with sautéing your onions in your medium sized pot with a generous drizzle of Belmorso extra virgin olive oil.
- Boil the water for your pasta in your large pot with plenty of salt.
- 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.
- Add the penne to boil.
- Season your mushrooms with salt, pepper and the thyme.
- Then add the cooking cream and the fresh parsley. Mix and take the sauce off the heat.
- Drain the pasta and add it to your sauce pot. Mix well and serve.
- Finish your tomato mushroom pasta with a generous grating of parmesan cheese.
Notes
As you can see, this is a low calorie pasta. If you want to cut the calories further, simply reduce your pasta portion.