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Shiitake mushroom, egg pasta recipe

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

Cook Instructions:

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.

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