Ciuffetti with Porcini Mushrooms
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta
|
|
| 6 | ounces |
mushrooms, porcini
|
|
| 1 | cup |
heavy whipping cream
|
|
| 4 | ounces |
butter
|
|
| ¾ | cup |
white wine
|
*
|
| 2 | cloves |
garlic
|
|
| 8 | large |
basil
chopped |
*
|
| ¼ | cup |
Parmesan cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
|
|
| 173.4 | ml/g |
mushrooms, porcini
|
|
| 237 | ml |
heavy whipping cream
|
|
| 115.6 | ml/g |
butter
|
|
| 177 | ml |
white wine
|
*
|
| 2 | cloves |
garlic
|
|
| 8 | large |
basil
chopped |
*
|
| 59 | ml |
Parmesan cheese
shredded |
*
|
Directions
Sauté garlic in butter until it becomes translucent.
Add porcini mushrooms, thinly sliced, wine and marjoram.
Salt and pepper to taste.
When wine and water completely evaporate, add cream and simmer for approx 2 minutes until sauce thickens.
Then add basil and parmigian cheese.
Simultaneously, cook pasta, and in a bowl add sauce to done pasta and toss.
From the back of the Ciuffetti pasta package.
