Spaghetti with assorted mushrooms and Italian pesto sauce

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Spaghetti with assorted mushrooms and Italian pesto sauce
Ingredients: (To Serve 1)
Garlic (chopped) 2 pieces
Sliced mushrooms (king oyster mushroom, shiitake mushroom and white mushroom) 80g
Spaghetti 100g
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.