Rapida Spaghetti with Porcini Mushrooms
On the table in 15 mins
Serves 2
vegetarian
Ingredients
- 300g Rapida Spaghetti by Rustichella
- 200g porcini mushrooms, sliced
- ½ glass white wine
- 1 clove garlic, chopped finely
- Extra virgin olive oil
- Parsley, finely chopped
- Salt to taste
Method
- Heat oil in a saucepan and brown the garlic. Add the porcini mushrooms and cook over a moderate heat for about ten minutes.
- After five minutes of cooking, add wine and season with parsley. Stir occasionally.
- Cook the Rapida Spaghetti in boiling, salted water for just 90 seconds. Drain well and add to the mushrooms.
- Sauté for one minute and transfer to serving dishes. Sprinkle with the remaining parsley.
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