Zutaten für Pasta Mushrooms And Broccoli W Creamy Tomato Sauce
- Rotelle Pasta
- Mushroom
- 1 cup broccoli florets
- 4 tablespoons olive oil
- Light Cream
- Canned Plum Tomatoes
- Dried Oregano
- Dried Basil
- Salt
- Fresh Ground Pepper
- Parmesan Cheese
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Zubereitung von Pasta Mushrooms And Broccoli W Creamy Tomato Sauce
- Cook 1 pound of pasta until al dente. Drain and toss with 1 tablespoon of olive oil.
- Heat 3 tablespoons of olive oil in a large skillet over high heat. Add 8 ounces of sliced mushrooms and sauté until golden brown (about 5-7 minutes).
- Remove mushrooms from skillet. Add 1 (14.5 ounce) can of diced tomatoes, 1/2 cup heavy cream, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt and pepper to taste. Stir well.
- Return mushrooms to the skillet. Mix well and let cool to room temperature.
- In a large bowl, combine the cooked pasta and the cooled mushroom-tomato-cream mixture.
- Add 1 cup of broccoli florets just before serving and toss gently.
- Taste and adjust seasonings as needed.
- Serve at room temperature. Pass grated Parmesan cheese separately for guests to add to their liking.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
30g
Carbs
20g