400 g GALLO gluten-free tallarines
Salt and pepper
25 g of butter without salt
1 tablespoon of olive oil
½ onion, chopped
1 garlic clove, chopped
50 ml of white wine
250 ml cooking cream
350 g seasonal mushrooms
A handful of parsley, chopped
50 g of pine nuts
Heat a pan and add butter and olive oil.
Cook the chopped garlic and onion until soft and fragrant.
Add the mushrooms and cook until golden, almost without stirring.
Season and pour white wine to deglaze. Once the liquid evaporates, add the cream and cook for 5 minutes.
Meanwhile, cook the pasta in abundant boiling water with salt and strain.
Add the tallarines to the pan and mix well with the sauce.|Finally, add chopped parsley and pine nuts.