Spicy Porcini Mushroom Pasta

  • Serves 6
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes

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Ingredients

Adjust Servings:
1 small package dried porcini mushrooms (30g)
1/2 cup boiling water
1/3 cup olive oil
2 cloves of garlic finely chopped
1 pinch of dried hot chili pepper flakes
1/2 pint of white mushrooms quartered
1/4 teaspoon dried sage or 2 fresh leaves, chopped
1/2 cup mini boconcini mozzarella cheese
1/3 cup fresh parsley chopped
1/2 lb of any dried pasta (preferably short pasta)

Nutrient Analysis

PER SERVING:

1/6 of recipe


RENAL EXCHANGE:

2 Starch + 1 Protein + 1 Vegetable


Calories
337kcal
Protein
10g
Carbohydrates
36g
Fibre
2g
Total Fat
17g
Saturated Fat
4g
Cholesterol
13mg
Sodium
7mg
Potassium
219mg
Phosphorus
154mg

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This pasta is wonderful when paired with grilled meat or fish.

SUGGESTION:
Make ahead of time or freeze in portions.

Note: Recipe can easily be doubled. Leftovers freeze well.

Defrost in fridge overnight, heat adding 2 tablespoons of water and serve.

Ingredients

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Preparation

1
Done

Rehydrate the porcini mushrooms with 1/2 cup hot water.

2
Done

Bring 3 litres of water to boil for the pasta.

3
Done

Meanwhile prepare the sauce by heating the oil over medium heat in a large pan. The pan needs to be large enough to hold the noodles once cooked.

4
Done

Add the garlic and hot pepper flakes, cooking them until garlic turns golden.

5
Done

Add the white mushrooms, raise the temperature to medium-high and continue to cook.

6
Done

Cook pasta in boiling water according to package directions.

7
Done

Squeeze the liquid from the porcini, reserving it for the sauce. Chop the porcini and add to the pan.

8
Done

Pour the soaking liquid through a fine sieve into the pan.

9
Done

Add sage and cook for 5 minutes.

10
Done

Drain the pasta (DO NOT RINSE) and toss into the pan with the mushroom sauce while hot. Add boconcini cheese, parsley and serve.

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