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Penne all'arrabbiata with mushrooms

Penne all'arrabbiata with mushrooms

Taste and health meet in this special dish, penne all'arrabbiata, here in the autumn version with mushrooms! In fact, penne all'arrabbiata is an exquisite recipe in which aromas and spices are mixed and enrich the full flavor of the tomato sauce. And then this dish is also a precious source of anti-aging, anti-inflammatory and anti-cancer substances, thanks to onion, garlic, basil and chilli. Finally, champignon mushrooms contain vitamin D, which is important not only for bone health but also for strengthening the immune system.


320 grams of wholegrain pasta in penne format or other type of short pasta
2 cloves of garlic
1 onion
200 grams of champignon mushrooms
2 ripe tomatoes
400 grams of tomato pulp
Fresh chilli
Extra virgin olive oil
Chop the onion and garlic. Clean the mushrooms with a damp cloth and cut them into thin slices. Fry the onion in a pan with a drizzle of extra virgin olive oil. Then add the garlic and mushrooms. Cook over low heat for about five minutes. Combine the fresh tomatoes cut into pieces, the chopped tomatoes and a pinch of salt. Cook for fifteen minutes, stirring often. Boil the pasta and drain it al dente. Season the pasta with the sauce and flavor with pepper, basil leaves and a little chilli pepper cut into slices.
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