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Lorenza

Lorenza Ávila

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Recipe of Pasta with Portobello Picante
Recipe

Pasta with Portobello Picante

30 mins
Low
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A rich portobello mushroom sauce with a spicy touch perfectly accompanies a rich pasta.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1 package fettuccine pasta, 500 grams
  • 10 portobello mushrooms, in cubes
  • 5 tablespoons olive oil
  • 3 cloves garlic
  • 1/2 onions, finely chopped
  • 2 guajillo chilies, chopped
  • 1 cup goat cheese
  • 1 tablespoon oregano
  • to taste black pepper

Preparation

Boil a large pot with water and plenty of salt. Cook the pasta in the pot according to the instructions in your box until it is ready.
While the water is hot, start by browning the garlic and onion in a pan with the olive oil over medium heat. Cook for 2-3 minutes.
Add the guajillo chili to the oil and cook for 2 more minutes. This sauce is already an alioli.
Add the portobello mushrooms, oregano, salt and pepper to the pan. Cook until the mushrooms have released all their juice and have shrunk. (Approximately 10 minutes)
Continuously mix the mushrooms so they do not burn and when they are well cooked remove from the heat and add the goat cheese. Mix well.
Mix the sauce with the pasta and serve.

PRESENTATION

Decorate the dishes with a basil leaf.

TIPS

Aioli sauce is an Italian sauce that is used to accompany pasta. The key to salsa is to use a good olive oil and lots of garlic.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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