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–+ servings
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
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Ingredients

  • 200 g Penne pasta
  • 100 g Mushrooms, finely sliced
  • 1 tbsp Olive oil
  • 2 tbsp White wine
  • 1 Garlic clove, minced
  • 1/2 cup Double cream
  • To taste Salt
  • To taste Pepper
  • To taste Flat leaf parsley

《A》

  • 1/2 Canned tomato
  • 1 tbsp SHINSHU AKA MISO
  • 1/2 tsp Sugar

Nutrition Facts

Calories・682kcalCarbohydrates・82gProtein・17gFat・31gSaturated Fat・15gPolyunsaturated Fat・2gMonounsaturated Fat・11gCholesterol・67mgSodium・451mgPotassium・496mgFiber・4gSugar・8gVitamin A・875IUVitamin C・2mgCalcium・79mgIron・2mg

Instructions

  • Heat the olive oil over low heat in a frying pan and sauté the minced garlic until fragrant.
  • Add the mushrooms and white wine to the pan, and cook until the mushrooms are tender.
  • Stir in the ingredients from 《A》, reduce the heat to medium-low, and simmer for about 5 minutes. When the mixture starts to bubble, add the heavy cream and continue to simmer for few minutes.
  • Season the sauce with salt and pepper, then toss the cooked penne pasta in the sauce until well coated.
  • Garnish with flat leaf parsley.