Creamy Mushroom Pasta
The mushrooms get some extra umami with the soy sauce and fresh parsley finishes this creamy dish. If you want a lot of sauce you should add a bit more cream.
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Ingredients
4 servings
400 g
400 g
100 g
2
300 g
Penne (whole wheat)
Chestnut mushrooms
Black olives
Bell pepper
Green beans
300 ml
1 TBL sp
1 tea sp
1 TBL sp
2 TBL sp
1
2 cloves
(Soy) cream
Soy sauce
White wine vinegar
Oregano
Fresh parsley
Onion
Garlic
Variations
Replace with olives with sun-dried tomatoes or capers or add a glass of white wine before adding the cream
Prep
15 min
- Dice onion and mince garlic
- Cut bell peppers into thin slices
- Cut mushrooms into slices
- Cut olives in half
- Take off top from beans halve them
Cook
15 min
Sauté onion and mushrooms
high heat ~3 min
Reduce heat and add garlic and soy sauce
medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min
In the meantime cook pasta with green beans
after ~2 minutes add green beans
the beans need ~10 minutes so adjust when to add them based on the cooking time of pasta
Add bell peppers and vinegar
~3 min
Add (soy) cream, oregano and olives
season with salt and pepper ~5 min
Mix the pasta with the sauce and garnish with parsley
This is a recipe from the Fork Ranger book
