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🍽️ Whole grain pasta with mushroom tomato cream sauce

507 kcal · 30 min · 4 servings

Ingredients

• 500 g whole wheat pasta (e.g. penne or elbow macaroni)
• salt
• 500 g small mushrooms
• 300 g cherry tomatoes
• 20 g parsley (1 bunch)
• 2 shallots
• 1 tbsp olive oil
• pepper
• 80 g sour cream (4 tbsp)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the whole grain pasta in it according to the package instructions until al dente (still slightly firm to the bite).
3. 3. Reserve a small cup of the pasta water before draining the pasta.
4. 4. Let the pasta drain well.
5. 5. Wash the mushrooms under running water and pat them dry.
6. 6. Cut the mushrooms into bite-sized pieces.
7. 7. Wash the tomatoes and pat them dry.
8. 8. Cut the tomatoes in half.
9. 9. Wash the parsley and shake off excess water.
10. 10. Pluck the parsley leaves from the stems and chop them finely.
11. 11. Peel the shallots and chop them very finely.
12. 12. Heat some oil in a large pan.
13. 13. Add the mushrooms and shallots to the hot pan.
14. 14. Fry the vegetables vigorously for 3 to 4 minutes until golden brown.
15. 15. Season the vegetables with salt and pepper.
16. 16. Mix the sour cream with the chopped parsley in a small bowl.
17. 17. Add 2 to 3 tablespoons of the reserved pasta water to the sour cream and stir well.
18. 18. Add the drained pasta, tomato halves, and mushroom mixture to the pan.
19. 19. Gently toss the mixture to combine everything, but avoid vigorous stirring so the tomatoes do not break apart.
20. 20. Divide the pasta mixture among the plates.
21. 21. Drizzle the sour cream parsley sauce over the top.
22. 22. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 507
• Protein: 24 g · Fett/Fat: 10 g · Carbs: 80 g