Meal Prep Extravaganza
Creamy Mushroom and White Wine Pasta Sauce
2 servings
分量5 minutes
調理時間20 minutes
総時間材料
160 g (~ 5 1/2 oz) pasta (I used farfalle)
1 Tbsp butter
1 Tbsp olive oil
1 onion, (finely diced)
250 g mushrooms (I used chestnut mushrooms)
3 cloves garlic, (minced)
250 ml (~ 1 cup) dry white wine
1/2 vegetable stock cube, (crumbled)
125 ml (~ 1/2 cup) cream (I used single cream)
Black pepper
Few sprigs fresh parsley, (chopped)
手順
Boil the pasta in plenty of water until cooked al dente - approximately 12 minutes.
Meanwhile, melt the butter with the oil in a frying pan over a medium heat, and add the chopped onion. Cook for a few minutes, until slightly soft and fragrant, then add the mushrooms and the minced garlic. Cook for a further 5 minutes, until the mushrooms and onion are soft.
Next, add the white wine to the pan with the mushrooms, and raise the heat a little (medium-high), to bring the wine to a simmer. Crumble the stock cube into the liquid, allowing it to dissolve. Cook for a few minutes, in order to cook off the alcohol.
Turn the heat back down to medium-low, and stir in the cream. Add plenty of black pepper and most of the fresh parsley (save a little back for garnish), and mix to combine.
栄養
サービングサイズ
1 portion
カロリー
679 kcal
脂肪総量
26.7 g
飽和脂肪
11.9 g
不飽和脂肪
-
トランス脂肪
-
コレステロール
123 mg
ナトリウム
77 mg
炭水化物総量
78.5 g
食物繊維
3.6 g
糖質総量
7.3 g
タンパク質
19.6 g
2 servings
分量5 minutes
調理時間20 minutes
総時間