Pasta Genova with Cream Sauce Recipe

Name: Pasta Genova with Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams Onion; 50 grams Shimeji mushrooms; 1 clove Garlic; 1 1/2 tbsp Olive oil; 2 tbsp Flour; 2 tbsp Basil pesto; 300 ml Milk; 50 ml White wine (optional); 1 Salt and pepper; 100 grams Pasta

Servings: persons

1
Mince the onions, cut the shimeji mushrooms into 1 cm pieces, and grate the garlic.
2
Boil the pasta with salt (not listed).
3
Add olive oil and garlic to a pan, and saute over low heat until aromatic.
4
Add the onions and shimeji mushrooms, and cook until wilted.
5
Add the flour, and thoroughly mix until the flouriness disappears and it all blends together.
6
Add the basil pesto and blend the flavors together.
7
Add the milk a bit at a time while mixing, and simmer over medium heat while stirring to thicken.
8
Add white wine, and turn it down to low heat.
9
Finally, season with salt and pepper to taste.
10
Toss with the pasta, and it's done.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 grams Onion, 50 grams Shimeji mushrooms, 1 clove Garlic, 1 1/2 tbsp Olive oil, and more.

Yes, Pasta Genova with Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Genova with Cream Sauce

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