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Lorenza

Lorenza Ávila

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Recipe of Pasta with Portobello Picante
Recipe

Pasta with Portobello Picante

30 min
Easy
59
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A rich portobello mushroom sauce with a spicy touch perfectly accompanies a rich pasta.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1 package of fettuccine pasta 500 grams
  • 10 pieces of Portobello mushroom in cubes
  • 5 spoonfuls of olive oil
  • 3 cloves of garlic
  • 1/2 onion finely chopped
  • 2 guajillos chilei peppers chopped
  • 1 Cup of goat cheese
  • 1 tablespoon of oregano
  • to taste of black pepper

    Preparation

    Boil a large pot with water and plenty of salt. Cook the pasta in the pot according to the instructions in your box until it is ready.
    While the water is hot, start by browning the garlic and onion in a pan with the olive oil over medium heat. Cook for 2-3 minutes.
    Add the guajillo chili to the oil and cook for 2 more minutes. This sauce is already an alioli.
    Add the portobello mushrooms, oregano, salt and pepper to the pan. Cook until the mushrooms have released all their juice and have shrunk. (Approximately 10 minutes)
    Continuously mix the mushrooms so they do not burn and when they are well cooked remove from the heat and add the goat cheese. Mix well.
    Mix the sauce with the pasta and serve.

    PRESENTATION

    Decorate the dishes with a basil leaf.

    TIPS

    Aioli sauce is an Italian sauce that is used to accompany pasta. The key to salsa is to use a good olive oil and lots of garlic.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    140
    kcal
    7.0%
    Carbohydrates
    6.3
    g
    2.1%
    Proteins
    8.7
    g
    17%
    Lipids
    8.9
    g
    14%
    Fiber
    1.5
    g
    3.0%
    Sugar
    1.5
    g
    1.7%
    Cholesterol
    19.2
    mg
    6.4%
    Esha
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