Shiitake mushroom, egg pasta with spinach and parsley
Cook time: 20 minutes Prep time: 15 minutes
Serves 2-4 people
1 pack of 8.8 ounce Picagge Egg Pasta or any egg pasta of choice
8 ounces of Shiitake mushrooms
2 Tablespoons of Italian parsley
2 Tablespoons of fresh spinach
2 tablespoons of grated pecorino cheese (optional)
4 garlic cloves
1 teaspoon of salt and pepper (optional)
3-4 chili peppers
4 tablespoon of extra virgin olive oil
¼ cup of white cooking wine
¼ cup of low sodium chicken broth
In a large pasta pot add water and let it boil (adding salt is optional).
In a medium sauté pan add 2 tablespoons of extra virgin olive oil and turn heat on medium low and add the garlic, mushrooms, Italian parsley, chili peppers. Sprinkle a pinch of salt/pepper and let it simmer for 5 minutes.
Add white wine and chicken broth and let it simmer down for 6 minutes. Turn off the heat and let sit until the pasta is cooked.
Place pasta in the pot and cook according to the directions on the pack (usually 5 minutes). Reserve a ¼ cup of pasta water.
Drain pasta and mix it in the sauté pan with the sauce (turn the heat on medium low) and mix the ingredients. Add a little pasta water to get a pasty texture. Sprinkle the grated pecorino cheese over the pasta and serve.