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🍝 Creamy Mushroom Pasta with Walnuts

540 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 400 g
• mushrooms, brown 250 g
• onions, yellow 1 pc.
• basil, fresh 20 g
• salt pinch
• penne rigate 500 g
• walnut kernels 2 tbsp
• oil 2 tbsp
• wheat flour, type 405 2 tbsp
• white wine, dry 100 ml
• soy drink 300 ml
• pepper, black ground pinch

Instructions

1. 1. Clean the mushrooms if necessary using a kitchen towel. Cut them into quarters or sixth parts depending on their size. Halve the onion, peel it, and chop it finely. Wash the basil, dry it, pluck the leaves from the stems, and chop them finely.
2. 2. Bring about 5 liters of salted water to a boil in a pot. Cook the pasta in it for about 9 minutes until al dente (firm to the bite). Meanwhile, toast the walnuts in a pan without fat over medium heat for about 2 minutes. Remove them, let them cool on a plate, and chop them coarsely.
3. 3. Heat 2 tablespoons of oil in the pan over high heat. Sauté the mushrooms and onions together for about 4 minutes. Dust everything with flour and cook for about 1 minute more. Deglaze with white wine, add the soy drink, and bring the mixture to a boil. Season the sauce with salt and pepper and let it simmer over low heat for about 10 minutes.
4. 4. Drain the penne in a colander and reserve some of the cooking water. Add half of the basil and walnuts to the pan and mix everything well. Season with salt and pepper. Add the penne and toss with the sauce. Thin the sauce with some of the reserved cooking water if needed.
5. 5. Plate the pasta with the creamy mushroom sauce. Sprinkle the remaining basil and walnuts on top. Serve the dish and enjoy!

Nutrition per serving

• kcal: 540
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 69 g