Short pasta in creamy mushroom sauce with spinach
Fried chestnut mushrooms, sun-dried tomato and toasted pumpkin seeds
Active: 30 min
670 kcal per person
23 g protein per person
Pasta
Protein source: pumpkin seeds and mushrooms · Carb source: pasta
Ingredients for 4 people
- 400 g short pasta, celentani, fusilli or penne
- 400 g chestnut mushrooms, thinly sliced
- 30 g pumpkin seeds
- 100 g sun-dried tomatoes, in strips
- 300 g fresh spinach, roughly chopped
- 1 clove garlic, clove, crushed
- 300 ml plant-based cooking cream
- 10 tsp mustard
- 20 g fresh basil, roughly torn
- 2 tbsp olive oil
- to taste salt and black pepper
Method
- Bring a large pot of salted water to the boil for the pasta.
- Toast the pumpkin seeds in a dry pan without fat. Take them out of the pan and set aside.
- Slice the chestnut mushrooms thinly. Heat the olive oil over high heat and fry the mushrooms for 4 to 5 min until golden brown. Crush the garlic over them. Season with salt and plenty of pepper and fry for another 3 min over medium-high heat.
- Cut the sun-dried tomatoes into strips.
- Cook the pasta al dente in about 6 min. Drain and keep a cup of cooking water.
- Pour the plant-based cream over the mushrooms and add the mustard. Let it warm through over medium-high heat. Roughly chop the spinach and add it to the pan a handful at a time. Let it wilt. Add the sun-dried tomatoes and warm through.
- Loosen the sauce with a little cooking water if needed and stir the pasta through. Season with salt and pepper.
- Serve with the toasted pumpkin seeds and the basil on top.
Tip
With 23 g of protein per person this dish is well above the 15 g target. If you want even more, stir in 150 g of canned white beans, or fry 200 g of diced smoked tofu with the mushrooms.
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