Créé avec l’IA
Porcini Mushroom and Tomato Pasta
30 min 276 kcal par portion Facile
Ingrédients
4 Portions
- dried porcini mushrooms200 g
- pasta400 g
- cherry tomatoes2 cups
- grated Parmesan cheese1/4 cup
- garlic2 cloves
- olive oil2 tbsp
- saltto taste
- black pepperto taste
- chopped basil1 tbsp
Instructions
- 1
Soak the dried porcini mushrooms in warm water for about 20 minutes until they are rehydrated. Drain and chop them finely.
- 2
Cook the pasta according to the package instructions until al dente. Drain and set aside.
- 3
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- 4
Add the chopped porcini mushrooms to the pan and cook for another 5 minutes.
- 5
Add the cherry tomatoes to the pan and cook until they start to soften, about 3-4 minutes.
- 6
Season with salt and black pepper to taste.
- 7
Add the cooked pasta to the pan and toss to combine all the ingredients.
- 8
Remove from heat and stir in the grated Parmesan cheese and chopped basil.
- 9
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
