Fusilli Lunghi with Mushrooms
75 fusilli lunghi
10g butter
250g mushrooms, cleaned and sliced
2 cloves garlic, crushed
1 teaspoon Marigold Vegetable Bouillon Powder
small handful freshly snipped chives (about 5g)
15g Parmigiano Reggiano cheese, finely grated
Melt the butter in a saute pan. Add the garlic and sliced mushrooms. Cover and cook over very low heat until the mushrooms are tender.
meanwhile, cook the fusilli according to package instructions until just slightly underdone.
When cooked, add the fusilli, a few of tablespoons of the pasta cooking water and the Marigold to the pan with the mushrooms. Cover and cook for another couple of minutes, until the pasta is fully cooked and the juices have been absorbed.
Sprinkle with 1/2 the Parmesan & the chives and toss. Sprinkle with the remaining Parmesan and serve.
Nutrition Summary
Calories (kcal) 440.5
Protein (g) 19.3
Carbohydrate (g) 56.9
Fat (g) 15.2
Fibre (g) 4.5
Fusilli Lunghi seems to just be slightly longer, slightly finer fusilli.
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