Pasta with wild mushrooms and pistachios
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 863, total fat 37 G., saturated fats 11 G., proteins 26 G., carbohydrates 108 G., fiber 10 G., cholesterol 37 mg, sodium 1074 mg, sugar 10 G.
Calories 863, total fat 37 G., saturated fats 11 G., proteins 26 G., carbohydrates 108 G., fiber 10 G., cholesterol 37 mg, sodium 1074 mg, sugar 10 G.
This rather flexible mushroom pasta recipe can be customized to your taste: add any mushrooms you have on hand (or even several types), and use any pasta your family loves. The finishing touch: pistachios. A rather unusual ingredient for pasta, but they really add a touch of flavor!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 1 onion, coarsely chopped
- 350 g chopped brown button mushrooms or dark wild mushrooms
- 2 cloves garlic, crushed
- 3 cups chicken broth
- 3/4 cup toasted pistachios, coarsely chopped, plus extra for serving
- 1 teaspoon red pepper flakes
- 3 tablespoons extra-virgin olive oil
- 450 g of penne, pappardelle, or any other pasta of your choice
- Freshly grated Parmesan or Pecorino cheese, to serve
We recommend
Recipes with similar ingredients: pappardelle pasta, mushrooms, Parmesan cheese, pistachios
Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another 2 minutes, then reduce the heat to medium.
- Add the broth and simmer until the liquid has reduced by half. Add the pistachios, red pepper, and oil, and season with salt and pepper to taste. Set aside and keep warm.
- Meanwhile, add the pasta to boiling water and cook according to package directions. Drain and serve immediately with the sauce. Sprinkle with Parmesan and pistachios.
Categories:
Similar recipes
