ItalianPastaCourse: Main coursePreparation time: 10 minutesCooking time: 20 minutes
Instructions
1. Preheat the oven to a high temperature of 240°C (464°F). Place the halved mushrooms in a large shallow ovenproof dish, drizzle them with the mixture of oil and crushed garlic, and roast them for about 15 minutes in a very hot oven at 270°C (518°F), until they are golden brown.
2. Meanwhile, dry-fry the chorizo in a preheated pan until it is golden brown and cooked through; drain it on paper towels and cut it into thin slices.
3. Pour the wine into the pan and bring it to a boil. Reduce the heat and simmer for 5 minutes without covering. Add the broth and the sour cream, bring to a boil, then reduce the heat again and simmer for another 2 minutes, until the sauce is hot and slightly thickened. Remove it from the heat and add the mushrooms and finely chopped scallions.
4. Meanwhile, cook the pasta in a large pot of salted boiling water until it is al dente. Drain it. Arrange it in a preheated dish, add the chorizo and pour the mushroom sauce over it. Gently stir and serve immediately.
Ingredients for
servings
300g of
brown mushrooms
2tablespoon of
olive oil
2
garlic cloves
400g of
chorizo
125ml of
dry white wine
250ml of
chicken broth
300g of
fat-free white cheese
2tablespoon of
fresh basil
4
spring onions
380g of
linguine
salt
(according to taste)
pepper
(according to taste)
Rates
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Nutritional information *
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* As an indication, before cooking, RDA of the EU.