Energy value per serving: 467 kcal
Protein: 22.4 g; Fat: 22.4 g; Carbohydrates: 39.3 g; Glycemic Load: 9.8 (Low); Carbohydrate Exchanges: 4.1; Protein-Fat Exchanges: 2.9; Fiber: 5 g
Ingredients:
- Gi Pasta (cooked) – 70 g
- Fresh mushrooms (oyster, champignon or porcini)- 10 szt.
- Sour Cream 12% fat – 3 tablespoons
- Leek, small piece
- Garlic- 1 clove
- Parma Ham (Prosciutto) – 2 slices
- Chives – 1 tablespoon
- Olive oil – 1 tablespoon
Przygotowanie:
Cook the pasta in salted water according to the package instructions.
Drain and set aside.
Clean the mushrooms and cut them into smaller pieces.
Cut the leek in half, wash it thoroughly, and then slice it into thin pieces.
Heat the olive oil in a large pan,
Add the sliced leek and fry over medium heat until it softens (about 3-4 minutes).
Add the mushrooms to the leek and sauté for another 5-7 minutes, until they are soft and slightly browned.
Pour the cream into the skillet with the mushrooms and leek.
Season with salt and pepper to taste.
Cook over low heat, stirring, until the sauce slightly thickens (about 5 minutes).
Add the cooked pasta to the sauce in the skillet.
Mix well to coat the pasta with the sauce.
Transfer the pasta to plates.
Top with thinly sliced Parma ham.
Sprinkle with chopped chives.