Pasta ala Funghi
Created by Trotta FoodsServes: 4
Course: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 4 cloves garlic
- 1/4 cup virgin olive oil
- 1 pound Porcini pasta
- Pinch of Salt
- Pinch of red pepper
- 1 generous handful of fresh, washed mushrooms (Shitake or Oyster or both)
- Fresh parsley, for garnish
Instructions
Sauté 4 cloves of garlic in ¼ cup of virgin olive oil over medium heat. Add a pinch of salt and a pinch of crushed red pepper. Before the garlic starts to brown, add a generous handful of fresh, washed mushrooms (Shitake or Oyster or both). Lower the heat and cover. In a large pot of boiling water, add 1 lb of Trotta’s Porcini pasta and cook for 2 min. Strain well. Place the pasta in a large bowl, add sautéed mushrooms and toss gently. Garnish with fresh parsley. Pour a nice glass of Pinot Grigio and enjoy!
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets