Italian
Fusilli with Mushrooms and Peas Light
by Manu Food · 60K subscribers on YouTube
A light and fresh first course for summer: whole wheat fusilli with mushrooms, peas, and light spreadable cheese. Low-calorie and easy to make.
- Difficulty
- easy
Ingredients
10 items- Mushroomsfresh or jarred
- Oniona little, chopped
- Peaspreviously boiled
- Whole Wheat Pastawhole wheat fusilli
- Formaggio Spalmabile Lightlight spreadable cheese
- Pasta Cooking Watera little pasta cooking water
- 1 tbspExtra Virgin Olive Oilraw, to finish
- Parsleychopped, to taste
- Saltto taste
- Pepperto taste
Method
- Cut the mushrooms into small pieces.
- In a non-stick pan, add a little water (no oil) and stew the mushrooms over moderate heat until wilted.
- After the mushrooms have wilted, add some chopped onion and sauté without oil.
- Add the previously boiled peas, mix, and season with salt and pepper.
- Cook the whole wheat pasta al dente, drain, and add it to the sauce.
- Off the heat, add the light spreadable cheese and a little pasta cooking water, stirring to combine.
- Add a tablespoon of extra virgin olive oil raw and some chopped parsley.
- Mix well and serve.
