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Whole wheat pasta with mushrooms and anthotyro

Recipe by: Mama Peinao
preperation Preparation
cup 13΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Spaghetti No6 Whole Wheat

500g MISKO Whole Wheat Spaghetti No6

5 liters water

35 g salt

2 tbsp. olive oil

1 onion

1 clove garlic

60 g Porcini mushrooms

100 g anthotyro

1 pinch bukovo

zest of 1 lemon

materials METHOD

In a large pot, boil 5 liters of water. Once it starts to boil, add the salt. Add the pasta and boil to al dente for about 11-13 minutes.

While the pasta is boiling, prepare the sauce. In a pan on medium heat, heat up the olive oil. Add the onion and sauté for 2 minutes. Add the garlic and sauté for 1 minute.

Finely chop the Porcini mushrooms and add them to the pan. Sauté for 2-3 minutes.

Then transfer the pasta from the pot to the pan, without draining. Stir gently.

Add the anthotyro and mix all ingredients together. Sprinkle with the bukovo.

Finally, add the lemon zest. Serve the pasta hot.

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