Spaghetti al Portobello
Try this delicious creamy pasta with portobello mushrooms, basil, chorizo, and tomato puree. A rich combination that will delight everyone at home. Don't hesitate any longer and prepare it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package spaghetti
  • 1/2 onions, chopped 1/2 onions, chopped
  • 2 cloves garlic, ground 2 cloves garlic, ground
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 4 portobello mushrooms, sliced
  • 350 grams chorizo, longaniza
  • 1 tub table cream
  • 3 tomatoes, without casing or seeds 3 tomatoes, without casing or seeds
  • 1 bunch basil
  • 1 pinch sugar 1 pinch sugar
  • 2 tablespoons parsley, chopped 2 tablespoons parsley, chopped
  • salt and pepper salt and pepper
  • Parmesan cheese Parmesan cheese
Preparation
10 mins
10 mins
Low
  • Cook the pasta with a tablespoon of oil and a pinch of salt.
  • In a pot, sauté the onion and garlic in olive oil. Add the crumbled longaniza and sauté until well cooked.
  • Add the mushrooms and wait for them to cook. Add the half cream and season with salt and pepper. Turn off the heat and reserve.
  • Blend the tomatoes in a blender with a little salt, pepper, basil, and a pinch of sugar (to remove the acidity of the tomatoes). Cook in a pot for five minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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