Spaghetti with assorted mushrooms and Italian pesto sauce
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Garlic (chopped) | 2 pieces |
| Sliced mushrooms (king oyster mushroom, shiitake mushroom and white mushroom) | 80g |
| Spaghetti | 100g |
Seasonings:
| Coarse black pepper | ½ teaspoon |
| White wine | 1 teaspoon |
| Olive oil | 1 teaspoon |
| Homemade pesto sauce | 1 teaspoon |
Ingredients for the homemade pesto sauce: (500g)
| Garlic | 100g |
| Low-fat cheese (ground into powder) | 100g |
| Pine nuts | 100g |
| Basil leaves | 100g |
| Parsley leaves | 100g |
Cooking method for the homemade pesto sauce:
| 1. | Put all the ingredients in a blender. Blend until the sauce is formed. |
Cooking Method:
| 1. | Heat a pan and add the oil. Sauté the chopped garlic until aromatic. Add the mushrooms and sauté until golden brown. Pour in the white wine, then stir-fry the ingredients quickly and lightly. |
| 2. | Add the spaghetti and sauté until done, then add the homemade pesto sauce. Mix well and place the spaghetti onto a plate. Sprinkle the coarse black pepper on top and serve. |
Per serving:
| Energy(kcal) | 460 |
| Carbohydrate(g) | 79 |
| Protein(g) | 17 |
| Fat(g) | 8 |
| Sugar(g) | 4.5 |
| Sodium(mg) | 28 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Marco's Oyster Bar & Grill.
