🍝 Mafaldine with Mushrooms
Mafaldine ai funghi is an Italian pasta dish of long, ribbon-shaped mafaldine with ruffled edges tossed with sautéed mushrooms, garlic, cream and parsley. The frilly edges hold the creamy sauce well, and the mushrooms give it an earthy, savoury depth. It is served hot straight from the pan as a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g mafaldine
- 400 g mushrooms, sliced
- 2 garlic cloves, sliced
- 150 ml cooking cream
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- Salt and black pepper
Method
- Cook the mafaldine in salted boiling water until al dente; save a cup of the water.
- Sauté the mushrooms in the olive oil over high heat until browned.
- Add the garlic for 1 minute, then the cream, and simmer 2 minutes.
- Toss in the pasta with a splash of pasta water, season and finish with parsley.
How to make it lighter
- Use half the cream and loosen the sauce with pasta water.
- Double the mushrooms and reduce the pasta for a bigger plate with fewer calories.
- Weigh dry pasta: about 80 g per person is a standard serving.
History
Mafaldine are a ribbon pasta from Naples, said to have been named after Princess Mafalda of Savoy in the early 20th century. Mushroom and cream sauces like this one are a common pairing for them in Italian home cooking today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →