Creamy Mushroom Protein Pasta

The mushrooms start in a dry pan — that one step is the difference between browned mushrooms and mushrooms stewed in their own liquid.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

  • Protelle pasta — 160 g dry
  • Chestnut mushrooms — 400 g
  • Onion — 1 small
  • Cream, 15% — 150 ml
  • Garlic — 2 cloves
  • Butter — 20 g
  • Grated hard cheese — 40 g
  • Fresh thyme or parsley
  • Salt, pepper

Method

  1. Cook the pasta in salted water — 8–10 minutes.
  2. Slice the mushrooms. Spread them in a single layer in a hot dry pan and leave them alone for 3 minutes so they brown rather than release water.
  3. Add the butter, onion and garlic and fry for another 4 minutes.
  4. Pour in the cream, season, and simmer for 3 minutes until it thickens.
  5. Add the pasta and cheese and toss. Scatter with thyme.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.

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