Mushroom and Tomato Pasta

Ingredients

• Pasta1/2 cup (80 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Basil4 count (2 g)
• Parmesan Cheese1 tablespoon (5 g)
• Milk1/2 cup (120 ml)
• Butter1/2 tablespoon (15 g)
• Flour1/2 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package. Remove and drain.

2. 2

   Step 2

   Meanwhile, mince the garlic and slice the mushrooms.

3. 3

   Step 3

   Heat the oil in a pan over medium heat and stir-fry the garlic with the mushrooms for about 5 minutes, stirring occasionally. Set aside.

4. 4

   Step 4

   For the white sauce, warm the milk until lukewarm and separately, melt the butter over medium heat and dissolve the flour in it.

5. 5

   Step 5

   Remove from the heat and gradually add the warm milk. Mix using a whisk, return to the heat and cook until boiling.

6. 6

   Step 6

   Remove, season with salt and pepper and add the mushroom sauce. Optionally add a little nutmeg.

7. 7

   Step 7

   Stir in the pasta and mix with the sauce. Add the diced tomato and fresh basil leaves.

8. 8

   Step 8

   Serve hot with grated Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom and Tomato Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.