Spaghetti with Mushrooms and Peppers
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 454 kcal | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 56 g | (37 %) |
Ingredients
- Ingredients
- 1 yellow Bell pepper
- 1 red Bell pepper
- 200 grams Porcini mushroom
- 100 grams shallots
- 3 garlic cloves
- 4 small rosemary
- 60 grams butter
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 300 grams Spaghetti
Preparation steps
Rinse the bell peppers, cut into quarters, remove seeds and cut into 1 cm (approximately 1/2 inch) pieces. Wipe the mushrooms with a damp paper towel and cut in halves or quarters depending on size. Peel and finely dice the shallots and garlic. Reserve the tips of the rosemary. Pluck the leaves and finely chop the remaining rosemary. Heat 40 grams (approximately 3 tablespoons) of the butter and oil in a skillet. Add the shallots and garlic, and cook until translucent, about 2 minutes. Add the bell peppers and cook for another 3-4 minutes. Add the mushrooms and chopped rosemary, and cook for 2-3 minutes. Season with salt and pepper to taste.
Cook the pasta in a pot of boiling salted water until al dente. Drain and reserve 100 ml (approximately 1/3 cup) of the cooking water. Add the remaining butter to the pasta and toss until combined. Add the pasta and pasta water to the vegetables and toss until thoroughly combined and warmed through, about 1-2 minutes. Divide the pasta between warmed plates and garnish with the rosemary.
