Fusilli con Salsa di Funghi is a comforting and flavorful dish that brings the warmth of Italian cuisine to your dinner table tonight!

1

Start by bringing a large pot of salted water to a boil. Add 250 grams of fusilli pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.

2

While the pasta is cooking, rinse and slice 200 grams of mushrooms and finely chop 2 cloves of garlic.

3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, add the garlic and sauté for about 1-2 minutes until fragrant but not browned.

4

Add the sliced mushrooms to the skillet. Cook for around 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned.

5

Reduce the heat to low and pour in 150 milliliters of cream. Stir gently to combine and allow to simmer for about 5 minutes, letting the sauce thicken slightly.

6

Season the mushroom sauce with salt and pepper to taste, then add in 2 tablespoons of chopped parsley, mixing well.

7

Once the fusilli is cooked, drain it and add it directly to the skillet with the mushroom sauce. Toss to coat the pasta evenly with the sauce.

8

Serve immediately, garnished with extra parsley if desired.

2

• Add grated Parmesan cheese on top for a rich flavor.
• Incorporate spinach or kale for additional nutrients and color.
• Use different types of mushrooms like shiitake or portobello for varied textures.

• Make sure to cook the pasta al dente so it holds up well in the sauce.
• Always taste and adjust seasoning of the sauce before adding the pasta.
• For an extra kick, try adding a pinch of red pepper flakes to the sauce.

• fat: 20 grams
• protein: 12 grams
• calories: 450
• carbohydrates: 60 grams

This dish provides a good balance of carbohydrates from the pasta, fats from the cream and olive oil, and some protein from mushrooms, making it a hearty meal that can be part of a balanced diet.

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