🍄 Quick Recipe: Legume Pasta with Mushrooms and Rosemary
1. Preparation of the Flavors and Mushrooms 🌿
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In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic (whole or minced).
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Add the rosemary needles (fresh, finely chopped) and let them flavour briefly.
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Add the mushrooms (e.g., button mushrooms or mixed mushrooms), sliced or chopped. Sauté over high heat until they have released their moisture and are golden brown. Season with salt and pepper.
2. Cooking the Pasta 🍝
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Meanwhile, cook the legume pasta in boiling salted water according to the times indicated on the package.
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Set aside half a ladle of the cooking water.
3. Flavored Creaming ✨
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Drain the pasta al dente and transfer it directly to the pan with the mushrooms and rosemary.
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Stir over medium-low heat to combine the seasoning well.
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If the sauce is too dry, gradually add the reserved pasta cooking water , stirring to create a light cream that coats the pasta.
4. Service 🍽️
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Serve immediately, garnished with another sprig of fresh rosemary and, if desired, a sprinkling of grated cheese or nutritional yeast for a savory touch.
