Pasta with mushrooms alla ligure

Pasta with mushrooms alla ligure 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Clean the mushrooms and cut them into slices.

Brown in oil a mince of garlic, parsley and Rosemary; join the flesh fillets of tomatoes and mushrooms; stir, add a tbsp of broth and season with salt and pepper.

Condirvi boiled al dente pasta, adding a knob of butter.

Calories calculation

Garlic (20)
Vegetable broth (50)
Butter (500)
Olive oil extra virgin (700)
Pepper (1)
Tomatoes (48)
Parsley (20)
Fresh rosemary (17)
Salt (1)
Type pasta handkerchiefs of fresh egg pasta (?)
Mixed wild mushrooms (?)

Calories amount per person:

339

Ingredients and dosing for 4 persons

350 g of type pasta handkerchiefs of fresh egg pasta
200 g of mixed forest mushrooms
3 tomatoes
Olive oil extra virgin
1 walnut butter
Parsley
Garlic
Fresh rosemary
1 tbsp of vegetable broth
Salt
Pepper

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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