EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Just half an hour to serve these pappardelle (Italian kind of pasta) with porcini mushrooms, a tasty dish made with a few fresh ingredients.
PAPPARDELLE WITH MUSHROOM SAUCE
Ingredients for 4 people: 350 g. of pappardelle (a kind of pasta similar to spaghetti, but thicker and flattter) – 300 g. of fresh porcini mushrooms (or 25/30 g. of dried porcini mushrooms) – 4 or 5 tomatoes – 1 shallot – 1 clove of garlic – 1 cup of broth – 1 sprig of fresh thyme – oil – salt
If you use dried mushrooms, leave them for about half an hour in a cup of warm water (which you will keep), cut them into thin strips and cook them 5 minutes over a high heat in a pan with two or three tablespoons of oil and the clove of garlic, salt to taste.
Chop the shallot and add it to the mushrooms by adding a tablespoon of oil in the pan and lowering the heat, after a couple of minutes add the broth or the water in which you used to soak the mushrooms, raise the heat and bring to a boil.
Cut the tomatoes into cubes, remove the garlic clove from the pan, add them to the mushrooms, lower the heat and cook for about 15 minutes.
Cook the pappardelle in plenty of salted water, drain, add to the sauce and serve.
If you want a stronger flavor, you can add at the end of cooking a little grated Parmesan… your recipe will no longer be vegan in this case!
Enjoy your meal!