Senatore Cappelli organic whole wheat pasta with Nduja and mushrooms.
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
38 mins
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Total Time
58 mins
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Servings
4
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Calories
720 kcal
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Course
Main Course
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Cuisine
Italian
Senatore Cappelli organic whole wheat pasta with Nduja and mushrooms.
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This delicious combination of organic whole wheat pasta with nduja and mushrooms is so flavourful that you'll be wanting to make it time and again.
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Ingredients
- 400 g whole wheat pasta 14oz) such as fusili, fusilloni, penne etc, organic
- 500 g mushroom 1lb) such as champignon, pioppini, button mushrooms etc, mixed varieties
- 300 g cherry tomato 10oz) washed
- 3-4 tablespoon tomato passata
- 100 g nduja (3.5oz)
- ½ glass white wine
- 1 onion peeled and finely chopped, small
- 2 garlic peeled, cloves
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
- 50 g pecorino cheese (2oz) grated (optional)
- 1 handful parsley optional, fresh
Instructions
- Peel the garlic, peel and finely chop the onions, wash the cherry tomatoes, clean and slice the mushrooms.
- Heat the extra virgin olive oil in a frying pan or skillet. Add the garlic cloves and fry until they until they start to soften.
- Add the chopped onion and cook until it starts to become translucent.
- Add the cleaned mushrooms (cut into thin slices or quarters) and cook over a medium-high heat, turning often, until the mushrooms have also softened.
- Add the white wine, let it evaporate and then add the nduja, stir it into the mushrooms until it melts, then add the cherry tomatoes.
- Continue cooking until the tomatoes start to soften then add the tomato passata.
- Season with salt and pepper and simmer on a low heat for about another 10-15 minutes. If the sauce seems too thick you can add some water or vegetable stock.
- Put a pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Cook the pasta al dente according to the instructions on the packet. When it’s ready, save a cup of the cooking water and drain.
- If the sauce seems dry, add some of the saved pasta cooking water.
- Add the drained pasta to the pan with the sauce, mix well and serve immediately with grated pecorino cheese and chopped parsley as required.
Notes
- This recipe can be made with different types of pasta both whole wheat and normal. I would recommend short pasta such as fusilli, fusilloni, penne, rigatoni etc
- You can also use a different combination of mushrooms including porcini.
Nutrition Information
Show Details
Calories
720kcal
(36%)
Carbohydrates
91g
(30%)
Protein
24g
(48%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Cholesterol
13mg
(4%)
Sodium
183mg
(8%)
Potassium
893mg
(19%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
565IU
(11%)
Vitamin C
22mg
(24%)
Calcium
179mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 13mg | 4% |
| Sodium | 183mg | 8% |
| Potassium | 893mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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