Creamy-mushroom-pasta

25 min

Creamy pasta

This recipe is originally called ‘Cinque pi’, which stands for the five ingredients that start with a P in Italian. It’s so simple that it was our go-to recipe for camps or multi-day hikes when all we had was a fire and one pot.

Creamy pasta This recipe is originally called ‘Cinque pi’, which stands for the five ingredients that start with a P in Italian. It’s so simple that it was our go-to recipe for camps or multi-day hikes when all we had was a fire and one pot.Person
(2)
4.5 out of 5

Ingredients

4-5 servings

500 g

1-2
1-2
50 g
200 g

Penne or other pasta

Aubergine
Bell pepper
Capers or sundried tomatoes
Peas frozen

200 ml
70 g

1 TBL sp

1
2 cloves

(Soy) cream
Tomato paste

Oregano

Onion yellow
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut aubergine into cubes
  3. Cut bell pepper into small strips

Cook

20 min

pan 1b

Sauté onion and aubergine

medium/high heat ~2 min

Reduce heat and add garlic and bell pepper

medium heat, simmer until aubergine is golden brown ~5 min

pan 2

Cook pasta

~8-10 min

pan 1 continued

Add capers, tomato pasta and (soy) cream

stir and bring to boil/simmer ~5 min

Add peas

~3 min

waves

Add a review

Creamy pasta This recipe is originally called ‘Cinque pi’, which stands for the five ingredients that start with a P in Italian. It’s so simple that it was our go-to recipe for camps or multi-day hikes when all we had was a fire and one pot.Person
(2)
4.5 out of 5

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