Piñones pasta risotto

with seasonal mushrooms

45'
medium
2

Ingredients

200 g of Gallo piñones pasta

150 g of varied mushrooms

1 garlic clove

100 g of cooking cream

Olive oil

Salt and pepper

Chives

Preparation

Step 1

In a pan sauté the finely chopped garlic with olive oil until soft and tender. Add the cleaned mushrooms. If they are too big, slice them first.

Step 2

Cook until golden and the water they release has evaporated.

Step 3

Add the cream and season with salt and pepper and set aside.

Step 4

Cook the pasta in abundant boiling water for about 6 minutes, until al dente. Save a little bit of cooking water and strain the pasta.

Step 5

Pour the pasta over the mushroom cream and cook for a few minutes. If necessary, add a little bit of the cooking water.

Step 6

Finally, add pecorino cheese and chives to taste.

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Similar

Recipes
See recipe
Creamy pasta
with asparagus, dry tomato and basil
25' medium
See recipe
Fresh pasta filled with mascarpone and truffle
with ricotta, basil and lemon
5' medium
See recipe
Margaritas pasta salad with papaya,
mini mozzarella and hazelnut vinaigrette
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