Creamy mushroom pasta with pesto

Creamy mushroom pasta with pesto

Total: 25 Min. | Active: 25 Min.
vegetarian
Nutritional value / people: 845 kcal
, Fat: 52 g
, Carbohydrate: 72 g
, Protein: 18 g

If you fancy something comforting, this delicious mushroom pasta is just the ticket. It will warm your stomach and your heart, and tastes delicious to boot.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To cook the pasta

350 g pasta (e.g. farfalle)
salted water, boiling

Pesto

1 bunch flat-leaf parsley
1 tin chickpeas (approx. 215 g), drained, rinsed
1 green chilli pepper, deseeded, cut into rings
50 g walnut kernels, coarsely chopped, toasted
½ tsp sea salt
1 dl olive oil (not cold-pressed)
1 bunch chives, finely chopped

Mushroom sauce

1 tbsp olive oil
250 g mushrooms, quartered
250 g chanterelles, halved if necessary
1 onion, finely chopped
2 tbsp lemon juice
2 dl single cream for sauces
1 tsp sea salt
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How it's done

To cook the pasta

Cook the pasta in salted water until just al dente. Set aside approx. 100 ml of the cooking water. Drain the pasta.

Pesto

Puree the parsley with the reserved cooking water and all the other ingredients up to and including the oil. Mix in the chives.

Mushroom sauce

Heat the oil in a large non-stick frying pan. Stir fry the mushrooms for approx. 4 mins., add the onion, cook for approx. 1 min., add the lemon juice. Pour in the cream, simmer for approx. 4 mins., season with salt. Add the pasta, gently heat through and serve with the pesto.

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