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a classic that works

Whole wheat pasta with mushrooms and Parmesan

An everyday dish for 2, ready in 35 minutes, around $2.41 a serving. People actually plan it with Popotam, and it's in season in October.

35mintotal
≈ $2.41a serving
614kcalper serving
24gof protein
In season in OctoberFreezes well
Let's cook
Whole wheat pasta with mushrooms and Parmesan, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Bring the water to a boil

    Fill the large saucepan with water, salt it generously and cover. Bring to a rolling boil over high heat.

  2. Prep the veggies

    Wipe the mushrooms with a damp dish towel and slice them. Peel and thinly slice the 2 garlic cloves, then chop the parsley.

    Tip · Don't wash the mushrooms in water, they soak it up and then release it while cooking. Just wipe them.

  3. Cook the pasta

    Drop the 250 g of whole wheat pasta into the boiling water and stir. Let it cook 11 to 12 min, or according to the package, until al dente.

  4. Sear the mushrooms

    While the pasta cooks, heat the olive oil in the skillet over high heat. Add the mushrooms and brown them 6 min, stirring now and then.

    Tip · Don't stir the mushrooms for the first minute and don't crowd the skillet: they need to brown, not boil in their own water. Only salt at the end.

  5. Add the garlic

    Turn the heat down to medium, add the garlic and a little pepper. Cook 1 min, stirring, without letting it brown.

  6. Drain the pasta

    Before draining, save a small glass of pasta water. Then drain the pasta in the colander.

  7. Toss and serve

    Tip the pasta into the skillet with the mushrooms, add half of the Parmesan and a little pasta water. Toss 1 min over low heat, taste and adjust the salt and pepper. Serve with the rest of the Parmesan and the parsley.

    Tip · The starchy pasta water binds the Parmesan to the pasta. Add it a little at a time until you get a silky sauce.
And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 614 kcal. 57% comes from carbs, 16% from protein and 23% from fat.

88 gCarbs
24 gProtein
16 gFat
Per serving (the dish for 2, divided by 2)
Energy614 kcal
Protein23.9 g
Carbs88 g
of which sugars4.3 g
Fat15.9 g
of which saturated fat5.6 g
Fiber9.2 g
Salt0.5 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.41 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.82for 2 people
≈ $2.41a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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