Spaghetti crema pomodoro e funghi

Spaghetti crema pomodoro e funghi

Mushrooms are a healthy addition to any diet, because they are low in calories and fat, high in fiber, and contain high amounts of potassium. Any gardener interested in growing their own food can grow them indoors, where the temperature and light conditions can be easily managed. For best results, follow these 5 steps. 1) Choose what kind of mushroom you would like to grow. The easiest are oyster mushroom, champignon, and shiitake. Each mushroom type has its own nutritional needs, but the growing methods are similar. 2) Buy mushroom spawn which is used to facilitate growth. 3) Make sure the growing medium is warm, because the heat encourages the growth. 4) After about 3 weeks, you need to place the mushrooms in a dark and cool environment, like a basement or an unheated room. Keep the soil moist by spritzing it with water and covering it with a damp cloth. 5) Harvest. In about 3 weeks, you should see small mushrooms appearing. Clean the mushrooms properly before cooking.


olive oil

1 onion, sliced

2-4 cloves of garlic, minced

250 gr/ 1/2 pound mushrooms

a handful of sun-dried mushrooms

500 gr/ 17 2/3 oz passata di pomodoro

1 dl/ 0.4 cup cream

salt and black pepper to taste

fresh basil

freshly grated Parmigiano

Penne or some other pasta of your choice

Spaghetti crema pomodoro e funghi


Heat olive oil in a pan and saute the onion and garlic for a few minutes until the onion becomes golden. Add the mushrooms and keep frying until they release their juices. Add the sun-dried tomatoes and mix well.  Pour the passata di pomodoro in the sauce and reduce the heat.  Let it simmer for ca. 10-15 minutes. Season with salt and freshly ground black pepper. Add the cream, but don’t let the sauce boil any further. Meanwhile, cook the pasta al dente in a pot filled with salted boiling water. Drain the pasta without rinsing it and mix with the sauce. Add the basil leaves and sprinkle with Parmigiano.


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