Pasqua Caccavale

Spelt pasta with mushrooms and peas

Ingredients:

  • 100 gr spelt pasta
  • 200 g sliced cremini or mixed mushrooms
  • 1 leek without green part and the roots, cut in half lengthwise, then sliced and left in cold water for 10 minutes
  • 1 clove of garlic, crushed
  • ½ teaspoon salt
  • 1 cup vegetable stock
  • 100 g grated Parmesan cheese, aged 36 months
  • 1 teaspoon extra virgin olive oil
  • 50 g thawed frozen peas 

Procedure:

Heat 1 teaspoon of extra virgin olive oil in a frying pan over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden brown and the water has been absorbed, about 8-10 minutes.

Add the leeks and two tablespoons of vegetable stock. Now reduce the heat to medium and cook, stirring often, until the leeks are soft and fragrant, about 3 minutes.

Add garlic and salt and cook on a medium heat for another minute.

Separately, cook the pasta and when done, add the mushroom mixture, stirring everything and adding the remaining vegetable stock, cooking over medium heat until the liquid has evaporated completely. Add the Parmesan cheese, continuing to stir until almost creamy.

Add the cooked peas and mix everything together. The dish is ready, enjoy. 

  • First namePasqua Caccavale
  • Qualified centreParafarmacia Il Bimbo - Marigliano (NA)