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Mushroom and Garlic Pasta

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Ingredients

300 g g Italiamo Maccheroni al Feretto Italiamo Maccheroni al Feretto
4 garlic garlic
(cloves)
500 g g Italiamo Dried Porcini Mushrooms Italiamo Dried Porcini Mushrooms
50 g g Italiamo Pecorino Romano DOP Italiamo Pecorino Romano DOP
4 tbsp tbsp crème fraîche crème fraîche
(heaped)
1 tbsp tbsp olive oil olive oil
1 salt salt
(pinch)
1 peppers pepper
(pinch)

Mushroom and garlic pasta

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15 min
(43)

Method

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort.It’s easy to make and incredibly delicious. Buon appetite.

1.Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with 1tablespoon of olive oil, followed one minute later by the chopped mushrooms.

3. Season the mushrooms with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.

4. Toss the drained pasta into the mushroom pan with a splash of the reserved cooking water.

5. Sprinkle in the Pecorino Romano DOP and stir in the crème fraiche, taste, then season with salt and pepper.

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