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Ingredientes
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Minced shallots
- 1 Tbsp. Minced garlic
- 1/4 tsp Red pepper flakes
- 2 ounce Dry porcini mushrooms washed, rehydrated
- 1/2 lb Crimini mushrooms cleaned, sliced Salt to taste Freshly grnd pepper to taste
- 1/2 c. Heavy cream
- 6 quart Water to 8 qts
- 2 Tbsp. Salt
- 1 lb Pasta such as fettucine
- 2 Tbsp. Shredded fresh basil leaves
- 3 Tbsp. Pine nuts toasted
- 1/4 c. Freshly-grated Parmesan cheese
Direcciones
- In a saute/fry pan, heat the extra virgin olive oil over medium heat. Add in the shallots, garlic, red pepper and quickly saute/fry being careful to avoid browning or possibly burning. Add in the mushrooms, season with salt and pepper and saute/fry together for 5 min. Add in the cream, reduce the heat to prevent the cream from scorching and cook for several min while the pasta cooks.
- Bring the water to a rolling boil in a large pot and add in the salt. Add in the pasta to the boiling water.
- To the mushrooms, add in the basil, pine nuts and Parmesan cheese. The pasta will cook in several min after returning to the boil. Add in the cooked pasta to the sauce and serve.
- This recipe yields 4 main course or possibly 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1632g | |
| Recipe makes 4 servings | |
| Calories 586 | |
| Calories from Fat 151 | 26% |
| Total Fat 17.42g | 22% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 3562mg | 148% |
| Potassium 565mg | 16% |
| Total Carbs 89.38g | 24% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.19g | 3% |
| Protein 17.39g | 28% |
