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

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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

  1. Bring a large pot of salted water to the boil for the pasta.
  2. Toast the pumpkin seeds in a dry pan without fat. Take them out of the pan and set aside.
  3. 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.
  4. Cut the sun-dried tomatoes into strips.
  5. Cook the pasta al dente in about 6 min. Drain and keep a cup of cooking water.
  6. 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.
  7. Loosen the sauce with a little cooking water if needed and stir the pasta through. Season with salt and pepper.
  8. Serve with the toasted pumpkin seeds and the basil on top.

Short pasta in creamy mushroom sauce with spinach

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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