Fusili and Mushrooms Salad with Guajillo Broth

I made this recipe for the first time when we had unexpected guests from far away, and they arrived tired and very hungry. At that time, there were no shops or markets open, and the ingredients for this recipe were the only ones I found in my pantry. It took me only 20 minutes to make it, and to my surprise, it was a total success. Now I use it as a starter or side dish.

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Ingredients

4

Servings

250 grams fusilli pasta, La Moderna®
250 grams white mushroom
4 guajillo chiles
5 cloves garlic
10 grams Parmesan cheese, in thin slices
2 cups spinach
1/2 cups olive oil
1/2 onions
1 pinch salt
3 liters water, boiling
shrimp, cooked and peeled

Preparation

20 mins

11 mins

Low

Heat the water until boiling and cook the pasta for 11 minutes.
Chop the garlic finely, the guajillo chiles, and the mushrooms, reserving 4 pieces for decoration. Chop the onion into small cubes.
In a skillet, heat the olive oil and add the chiles until they fry without burning, as they will become bitter. Once they release color into the oil, remove the chiles and add the garlic and onion to the remaining oil. When the onion is translucent, add the sliced and whole mushrooms, and season with salt.
Separately, drain the cooked pasta and mix it with the previous mushroom preparation.
Finally, place a bed of baby spinach, on top of this the fusilli and mushroom preparation, and decorate with a whole mushroom, slices of parmesan cheese, and a bit of the chili broth that was released during cooking.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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