Easy mushroom & arugula pasta
589 kcal per person
30g Protein
64g Carbs
24g Fat
11g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- ¼ onion
- 1 clove garlic (5 g)
- 6 ounces mushrooms (168 g)
- 1 tablespoon olive oil (15 ml)
- 6 ounces diced tomatoes (168 g)
- 2 handfuls arugula (60 g)
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Cook the spaghetti according to the package directions, drain and reserve some of the pasta water.
- Chop the onion and garlic, slice the mushrooms.
- Heat the oil in a pan and sauté the onion for 3 to 4 minutes, add the garlic and cook for another 1 to 2 minutes, add the mushrooms and cook for 5 to 7 minutes, season with salt and pepper.
- Add the canned tomatoes and let simmer for 5 to 7 minutes until the sauce thickens slightly, stir in the arugula until wilted.
- Toss the pasta with the sauce, add a splash of pasta water if the sauce is too thick, season again with salt and pepper if needed.
- Serve the pasta on a plate and sprinkle with cheese.
Tip van FitChef
1. For the finishing touch, garnish with basil for a light and herby flavor.
2. A little lemon zest will brighten the sauce and add a zesty twist.
