Cameroni farro pasta with pioppini mushrooms, peperoncino and tomatoes

Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes has amazing flavor and a great textured farro pasta.

I can’t seem to give up eating well in the interest of shedding a few pounds so I’m always on the search for ways I can have both. Every once in awhile I come up with a winning recipe where I really can have both amazing flavor and shed pounds at the same time. The key is to use a healthy fat like extra virgin olive oil, a whole grain pasta like farro and fresh veggies.

I hadn’t found a whole grain pasta that I love…until now. The Italian pasta producer, Bartolini, makes a few fabulous farro pastas: Cameroni (a short ribbed pasta similar to rigatoni) and Ciriole (a long pasta simitar to a narrow fettuccine). I used the Cameroni in this recipe.

Cameroni Farro Pasta with Pioppini Mushrooms, Olive Oil, Onion and Peperoncino

Serves 2-3

Ingredients

Farro Pasta, 250 grams (9 ounces)
Onion, 1/2 medium, minced
Garlic, one small clove, minced
Peperoncino, one minced
Olive oil, 1 tablespoon
Cherry tomatoes, four, halved
Pioppini mushrooms, trimmed and flash rinsed, 250 grams (9 ounces)
Salt, two teaspoons
Parmesan cheese, finely grated, 50 grams (2 ounces), optional
Parsley, minced, one tablespoon

Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

Farro Pasta with Pioppini Mushrooms

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Prep Time: 25 minutes

Cook Time: 15 minutes

Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes has amazing flavor and a great textured farro pasta. Cameroni is a short ribbed pasta similar to rigatoni.

Course: First Course, Lunch, Main Course, Pasta

Cuisine: Italian

Keyword: farro, mushrooms, pasta, pioppini mushrooms

Wendy

Servings: 3

1x2x3x

Wendy

Ingredients 

Metric - U.S. Customary

• 250 grams Farro Pasta
• 1/2 Onion minced
• 1 Garlic minced
• 1 Peperoncino minced
• 1 tbsp Olive oil
• 4 Cherry tomatoes halved
• 250 grams Pioppini mushrooms trimmed and flash rinsed
• 2 tsp Salt
• 50 grams Parmesan cheese finely grated, optional
• 1 tbsp Parsley, minced

Instructions

To clean the pioppini mushrooms:

• Pioppini mushrooms come in a tight cluster with a root base. First you need to cut them away from the root base.
• It's impossible to brush the mushrooms clean as they are so small so just before you add them to the sauce place them in a colander and flash rinse them in cool water for ten to fifteen seconds..

To prepare the sauce:

• Mince the onion, garlic and peperoncino (hot chili pepper).
• Sauté the onion, garlic and peperoncino in the olive oil on a low flame until the onion is tender and translucent. If necessary, add a few tablespoons of water so the onion doesn't burn.
• Add the tomato and several tablespoons of water and cook covered until the tomato is soft.
• Add the pioppini mushrooms and cook covered until just tender.

Cook the pasta:

• In the meantime, cook the pasta in boiling salted water until al dente, according to package instructions. The water should taste like the sea.
• Drain the pasta, reserving about a half cup of the cooking water.
• Toss the pasta in the mushroom sauce and if the pasta seems too dry add some of the reserved cooking water.
• Toss in the Parmesan cheese and place the pasta in a serving dish.
• Sprinkle with the parsley and serve.

Nutrition

Serving: 80g | Calories: 439kcal | Carbohydrates: 72g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1836mg | Potassium: 524mg | Fiber: 3g | Sugar: 4g | Vitamin A: 353IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 4mg

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Cooking Instructions

Sauté the onion, garlic and peperoncino in the olive oil on a low flame until the onion is tender and translucent. If necessary, add a few tablespoons of water so the onion doesn’t burn.
Add the tomato and several tablespoons of water and cook covered until the tomato is soft and disintegrating.
Add the pioppini mushrooms and cook covered until just tender.
In the meantime, cook the pasta in boiling salted water until al dente, according to package instructions.
Drain the pasta, reserving about a half cup of the cooking water.
Toss the pasta in the mushroom sauce and if the pasta seems too dry add some of the reserved cooking liquid.
Toss in the Parmesan cheese and place the pasta in a serving dish.
Sprinkle with the parsley and serve.

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