What you need:
500 gr rotelli (or any non-string pasta you prefer)
500 gr fresh mushrooms sliced
1 can Cirio garden peas drained
1 large red onion chopped
6-8 cloves garlic roughly chopped
2-3 local red chilies roughly chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of pre-mixed Italian seasoning
1/4 cup EVOO + 2 tablespoons
flat leaf parsley to garnish
What you do:
Cook pasta first, drain, mix with two tablespoons of EVOO (to prevent sticking), salt, pepper and Italian seasoning. Set aside. In a sauce pan, saute the onions and chilies over medium heat until soft. Add garlic and continue cooking for 3-4 minutes. Stir in mushrooms and cook for another 3-4 minutes. Add peas to heat through. Mix thoroughly with pasta, top with parsley and serve with Parmesan.
nb: a tablespoon or 2 of pasta water may have to be mixed in if the pasta is a bit dry...
Last edited by tomcat; 27-08-2020 at 09:20 PM.
Majestically enthroned amid the vulgar herd
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