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🍝 Pan Pasta with Mushrooms, Tomatoes, and Spring Onions

188 kcal · 30 min · 4 servings

Ingredients

• 350 g Hilcona (Pan Pasta Mushrooms & Ricotta)
• 400 g mushrooms
• 8 spring onions
• 750 g beefsteak tomato (3 beefsteak tomatoes)
• 3 tbsp olive oil
• 4 tbsp chopped frozen basil
• salt
• 5 tbsp grated parmesan
• pepper

Instructions

1. 1. Wash the mushrooms and slice them into thick pieces.
2. 2. Wash the spring onions and cut them diagonally into thin rings.
3. 3. Keep the white bulbs of the spring onions whole.
4. 4. Wash the tomatoes and cut them into quarters.
5. 5. Remove the hard stem ends and seeds from the tomatoes.
6. 6. Dice the tomato flesh into small pieces.
7. 7. Heat the olive oil in a large non-stick pan.
8. 8. Sauté the mushrooms, the whole onion bulbs, and the pasta in the pan while stirring for 2 minutes.
9. 9. Add the onion rings to the pan.
10. 10. Continue cooking everything for another 3 minutes.
11. 11. Add the diced tomatoes and the basil.
12. 12. Mix all ingredients thoroughly.
13. 13. Season the pan pasta with salt and pepper.
14. 14. Sprinkle the dish with Parmesan cheese.
15. 15. Serve the pasta warm.

Nutrition per serving

• kcal: 188
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 9 g