Porcini Mushroom Pastéa - Pastéa
- 2 people
- 10 min
- 15 min
- 200 g Pastéa
- 250 g frozen porcini (cep) mushrooms
- 100 g parmesan
- 10 cl single cream
- 1 small garlic clove
Cook the pasta in a pot of boiling salted water for the time indicated on the package.
While pasta is cooking, sauté the chopped garlic clove in a frying pan with a knob of butter.
Add the mushrooms and cook over low heat for about 7 minutes.
Drain the pasta, then return pasta to pot.
Over low heat, add the sautéed mushrooms, grated parmesan and cream, then sprinkle with fresh parsley. Serve piping hot.