Pasta with Rome sauce (white with mushrooms)

Name: Pasta with Rome sauce (white with mushrooms) - Natasa H.
Ingredients: 350 g of chicken breast; 220 g of mushrooms; 60 g of onion; 40 g of oil; 5 g of seasoning; 1/2 bunch of parsley; 300 g of Bechamel sauce

Pasta/Pizza - Pasta with Rome sauce (white with mushrooms) by Natasa H. - Recipia

Sometimes, when I'm not in the mood for complicated recipes or when I crave something quick and creamy, I make this pasta with Roma sauce. I usually prepare it in the evening after work because it doesn't require hard-to-find ingredients and everything goes quite quickly. I also like it because it allows me to use whatever mushrooms I have left in the fridge, and the white sauce highlights their flavor. Quick info Total time: approx. 30 minutes Servings: 3-4 Difficulty: easy Recipe type: pasta with sauce, quick dinner Ingredients 350 g penne pasta 220 g mushrooms (white or brown) 60 g onion 40 g oil 5 g vegeta half a bunch of parsley 300 g Bechamel sauce (or Gran Cucina, as preferred) Preparation method 1. Boil the pasta in salted water with a little oil. I usually add the oil directly to the water, not over the pasta at the end. Cook according to the instructions on the package. 2. Meanwhile, finely chop the onion. Heat the oil in a large pan and add the onion to sauté. Sauté over medium heat until it starts to become translucent and slightly yellow, without burning it. 3. Slice or cube the mushrooms, as preferred. Add them to the onion and continue sautéing. Let them cook until they release their moisture and start to color. Stir occasionally to prevent sticking. 4. When the liquid released by the mushrooms has almost disappeared, remove the pan from the heat. Add the finely chopped parsley and vegeta, and mix well. 5. Pour the Bechamel sauce (or Gran Cucina, if you opted for the ready-made version) over the mushrooms and stir until it becomes a homogeneous sauce. 6. Drain the pasta and place it on plates. Top with the mushroom sauce. If you like, you can sprinkle a bit of green parsley as a garnish. Why I make this recipe often It’s quick to make and doesn’t involve complicated techniques or fancy ingredients. It works well when I want a hearty yet light dinner. Plus, it’s easy to adapt based on what I have on hand – if there’s leftover sauce, I use it the next day with a different type of pasta. Tips and variations Tips It’s important to let the mushrooms sauté well until no liquid remains. Otherwise, the sauce will be too watery. If you have ready-made Bechamel, the recipe goes even faster. If not, any type of white sauce works, but it should be somewhat thick. The onion should not brown too much, just become translucent. Substitutions Gran Cucina can be used instead of Bechamel, as shown in the video. You can use other types of mushrooms if you don’t have champignon. Vegeta can be omitted or replaced with salt, but the flavor will be slightly different. Variations You can add a little sour cream to the sauce if you want a creamier texture. If you prefer thinner pasta (spaghetti or fusilli), it works just as well. For extra flavor, grated parmesan can be added at serving, although it’s not in the original recipe. Serving ideas It works as is, without additional side dishes. A green salad can be added on the side for those who want something lighter. Frequently asked questions Can I make the recipe without vegeta? Yes, you can use just salt or other spices, but vegeta gives a slightly different flavor. Can I use canned mushrooms? They can be used, but it’s better to drain them very well beforehand; otherwise, the sauce will be too liquid. The taste is better with fresh mushrooms. What should I do if the Bechamel sauce is too thick? Add a little milk or hot water, stir, and adjust until you achieve the desired consistency. Can it be made with other types of pasta? Yes, any short pasta works, not just penne. Adjust the cooking time according to the type chosen. Nutritional values Approximately, one serving (if divided into four) has about 380-420 kcal, with around 12 g of protein, 13 g of fat, and 55 g of carbohydrates. The values vary depending on the type of pasta and sauce used. The recipe is quite balanced for a quick meal. Storage and reheating The sauce can be stored in the refrigerator, separate from the pasta, for up to 2 days. The pasta can be reheated with the sauce in a pan over low heat, with a spoonful of water or milk to restore the creamy texture. After reheating, I do not recommend storing the dish again. If you mix everything and keep it together, the pasta absorbs the sauce and loses its texture when reheated.

Preparation

We boil the pasta in salted water with a little oil. Meanwhile, we sauté the chopped onion until it becomes translucent (yellowish), then we add the sliced mushrooms and sauté until the water evaporates. Remove the pot with the sautéed mushrooms from the heat and add chopped parsley and seasoning, stir a little, then add the prepared Bechamel sauce. The drained pasta is placed on plates and topped with the ready-made Roma sauce. I also added some parsley for garnish. Video: Instead of Bechamel, Gran Cucina (a ready-made white sauce available in stores) can be used; that's what I did in the video.

Pasta with Rome sauce (white with mushrooms)

Preparation

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