Mushroom Tuscan Pasta

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


A single pan is all that's needed to prepare this creamy pasta in the style of Tuscany, which has a spicy undertone and lovely flavors from mushrooms and sundried tomatoes.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 625.97
Total Fat 36.82g
Cholesterol 36.75mg
Sodium 1578.34mg
Total Carbohydrates 66.72g
Protein 20.6g

Nutrition Values

(Per Serving)
  • Calories 625.97

  • Total Fat 36.82g

    • Saturated Fat 10.75g

  • Cholesterol 36.75mg

  • Sodium 1578.34mg

  • Total Carbohydrates 66.72g

    • Dietary Fiber 5.53g

    • Sugar 11.92g

  • Protein 20.6g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Fusili Pasta
    Fusili Pasta
  • White Mushrooms
    White Mushrooms
  • Italian herbs
    Italian herbs
  • Paprika
  • Chilli Flakes
    Chilli Flakes
  • Parmesan
  • Red Onion
    Red Onion
  • Garlic
  • Hot Sauce
    Hot Sauce
  • Cream
  • Baby Spinach
    Baby Spinach
  • Sundried Tomatoes
    Sundried Tomatoes
  • Olive Oil
    Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing bowls
    Mixing bowls

Watch Video


  • 1

    Prepare the Ingredients

    • Remove the stems from the mushrooms, and slice the caps lengthwise.
    • Dice the red onion really finely, and finely chop the garlic as well. Chop the sundried tomatoes too.
  • 2

    Cooking the mushrooms

    • Set a frying pan on medium heat, add 1 tbsp of the olive oil and let it heat up. Add the mushrooms to it in a single layer and allow it to cook for 3-4 minutes.
    • Once the mushrooms have shrunken in size, reduce the heat to medium-low, and add half of the Italian herbs, paprika & chili flakes. Season with salt and black pepper.
    • Saute until the spices are dispersed into the mushrooms, turn off the heat and add parmesan cheese (preserve some for garnish) and mix it in. Set the mushrooms aside in a bowl.
  • 3

    Making the pasta

    • To the same frying pan set on medium heat, add the rest of the olive oil and once it’s hot add the garlic and onion. Saute until fragrant and translucent.
    • Add remaining Italian herbs and hot sauce. Saute once more, and add 1.5 cups of water. Season with salt and let the water boil.
    • Once the water is boiling, add the pasta to it and let it cook until al dente (10-12 minutes).
  • 4

    Finishing the pasta

    • Once the pasta is cooked, reduce the heat to low. Add the cream and baby spinach. Stir to mix it in nicely.
    • Next, add the remaining parmesan cheese and chopped sundried tomatoes. Stir those in.
  • 5

    Add Mushrooms and assemble

    • Add the cooked mushrooms set aside earlier. Mix everything well.
    • Garnish and serve hot!


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