Spaghetti with mushrooms and herbs


For days when cooking time is short, a quick, simple and vegetarian recipe. To finish, the parmesan cheese in chips and the pepper in mill. All al dente!


INGREDIENTS
5 cloves garlic
50 g unsalted butter
400 g mixture of mushrooms (whites, Pleurothus, Portobello)
1 c. tea salt + 1 c. dessert
which mixes aromatic herbs
350g spaghetti
1 c. dessert ground turmeric
50 g Parmesan cheese in chips
that pepper in the mill


PREPARATION
1. Cut the garlic cloves into slides. Reserve.
2. Add a frying pan with the butter and, when it is melted and frothy, add the garlic cloves, letting them saute until golden brown.
3. Add the mushrooms (the smallest whole and the remaining cut into pieces), and sauté for 6 to 8 minutes.
4. Season with a teaspoon of salt, a little pepper and a handful of chopped herbs (set aside a few). Remove from heat.
5. Bake the dough in abundant water seasoned with the Indian saffron and the remaining salt.
6. When al dente, drain and add it to the mushrooms, letting stir for a few moments in the fire.
7. Distribute the pasta through the dishes, sprinkle with parmesan chips and the remaining chopped herbs and season with pepper. Serve right away.

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