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Mushroom & Sundried Tomato Pasta

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $0.94

$0.94 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,pescetarian,gluten free,primal,pescatarian side dish
spoonacular Score:51%

Spoonacular Score: 51%

 

Mushroom & Sundried Tomato Pasta might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 162 calories, 5g of protein, and 14g of fat per serving. For 94 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. A mixture of salt & pepper, pepper flakes, anchovy fillets, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. If you like this recipe, you might also like recipes such as Sundried Tomato And Mushroom Risotto, Sundried Tomato And Mushroom Omelet, and Mushroom and Sundried Tomato Quesadillas.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
4 cloves
4 cloves garlic
garlic
0.5 cups
0.5 cups onion
onion
1 inch
1 inch canned anchovy fillets
canned anchovy fillets
10 large
10 large white mushrooms
white mushrooms
8 inches
8 inches canned oil packed sundried tomatoes
canned oil packed sundried tomatoes
3 Tbsps
3 Tbsps olive oil
olive oil
2 tsps
2 tsps red pepper flakes
red pepper flakes
1 tsp
1 tsp dried fresh basil
dried fresh basil
some
some Salt & Pepper
Salt & Pepper
some
some fresh parmesan cheese
fresh parmesan cheese
4 cloves garlic
4 cloves
garlic
0.5 cups onion
0.5 cups
onion
1 inch canned anchovy fillets
1 inch
canned anchovy fillets
10 large white mushrooms
10 large
white mushrooms
8 inches canned oil packed sundried tomatoes
8 inches
canned oil packed sundried tomatoes
3 Tbsps olive oil
3 Tbsps
olive oil
2 tsps red pepper flakes
2 tsps
red pepper flakes
1 tsp dried fresh basil
1 tsp
dried fresh basil
some Salt & Pepper
some
Salt & Pepper
some fresh parmesan cheese
some
fresh parmesan cheese

Equipment

sauce pan
sauce pan
frying pan
frying pan
sauce pan
sauce pan
frying pan
frying pan


Instructions

Heat 2 tbsp. of the olive oil in a saucepan over medium-high heat. Add the onion and saut for 1 minute, until slightly tender. Add garlic and red pepper flakes, saut one minute longer. Stir in the anchovy fillets, and half the cans oil, and mash everything in the pan until it is a slightly chunky paste. Add the mushrooms and herbs, toss, cover and lower the heat. Cook until the mushrooms release their liquid (which will give the sauce a lovely flavor). Remove lid, stir add the 1 remaining tbsp. of olive oil (or the rest of the anchovy oil) to thin slightly. Remove the pan from heat, and add sundried tomato strips, salt and pepper. Pour over hot pasta, top with copious amounts of parmesan cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.94
Ingredient
4 cloves garlic
½ cups onion
1 inch canned anchovy fillets
10 larges white mushrooms
8 inches canned oil packed sundried tomatoes
3 tablespoons olive oil
2 teaspoons red pepper flakes
some fresh parmesan cheese
Price
$0.27
$0.18
$0.09
$1.28
$0.61
$0.50
$0.21
$0.63
$3.76

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
162 Calories
5g Protein
13g Total Fat
6g Carbs
14% Health Score
Limit These
Calories
162
8%

Fat
13g
21%

  Saturated Fat
2g
18%

Carbohydrates
6g
2%

  Sugar
2g
2%

Cholesterol
5mg
2%

Sodium
226mg
10%

Get Enough Of These
Protein
5g
11%

Vitamin B2
0.3mg
17%

Vitamin E
1mg
13%

Vitamin B3
2mg
13%

Phosphorus
123mg
12%

Selenium
8µg
12%

Copper
0.24mg
12%

Calcium
107mg
11%

Vitamin C
8mg
11%

Vitamin B5
0.98mg
10%

Potassium
333mg
10%

Vitamin A
422IU
8%

Vitamin B6
0.17mg
8%

Vitamin K
7µg
7%

Manganese
0.15mg
7%

Fiber
1g
6%

Vitamin B1
0.08mg
5%

Iron
0.84mg
5%

Zinc
0.67mg
4%

Magnesium
17mg
4%

Folate
15µg
4%

Vitamin B12
0.12µg
2%

Vitamin D
0.16µg
1%

covered percent of daily need

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