4 Serves
30 Mins
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
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Vitamin E
1 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
331 µg / 400 µgCalcium
426 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
221 mg / 420 mgPhosphorus
774 mg / 1,250 mgPotassium
3043 mg / 4,700 mgSodium
486 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
108 µg / 55 µgFiber
14 g / 28 gSugar
28 g / 50 gSaturated Fat
3 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
125 gAlcohol
0 g
In a saucepan over medium-high heat, warm two tablespoons of olive oil. Add the diced onion and sauté for one minute until softened.
Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
Add the anchovy fillets and a portion of their oil to the pan, mashing them with a wooden spoon until they dissolve into a chunky paste.
Incorporate the mushrooms and mixed herbs, then cover the pan and reduce the heat to low. Simmer until the mushrooms release their moisture.
Remove the lid, stir in the remaining olive oil, sun-dried tomato strips, and season with salt and pepper to taste.
Toss the cooked pasta with the mushroom sauce and serve immediately, topped with plenty of grated Parmesan cheese.
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