10΄
Preparation Time
35΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Plexoudes (Casarecce) Golden Line
500g MISKO Plexoudes (Casarecce) Golden Line
1 cauliflower (florets)
1 onion, finely chopped
2 cloves of garlic, grated
500g mushrooms, various types, chopped into slices
100ml white wine
4-5 fresh thyme sprigs
olive oil
salt
freshly ground pepper
100g almonds, roasted, crushed
100 g Kefalograviera cheese, grated
METHOD
We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt, throw in the cauliflower and let it boil for 5-6 minutes. Then, we remove it with a pierced ladle and transfer it to a bowl.
We throw MISKO Plexoudes Golden Line in the same boiling water. We stir with a ladle and let the pasta boil for as long as indicated on the package.
We strain the pasta, keeping about 100ml of the water in which we boiled the pasta. We sprinkle with 2 tbsp. olive oil, stir gently and leave the pasta aside.
In the same pot where we boiled the pasta, we heat up 4 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens.
We add the mushrooms, salt and freshly ground pepper, and sauté for 6-7 minutes until the fluids of the mushrooms evaporate.
We add the garlic and the cauliflower and sauté for 1 minute.
We pour in the wine and when the alcohol evaporates, we add the water in which we boiled the pasta, the Plexoudes, the crushed almonds and a little fresh thyme, and stir so that the ingredients blend together. We remove from heat.
We serve with freshly ground pepper and grated Kefalograviera cheese.
