- serves 6 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 100 ml extra virgin olive oil, plus extra for drizzling
- 200 g frozen porcini (cepe) mushrooms, thawed and roughly sliced
- 2 garlic cloves, finely chopped
- sea salt
- freshly ground black pepper
- 500 g fresh taglierini
- 2 tbsp chopped flat-leaf parsley
Instructions
Bring a pot of salted water to the boil for the pasta.
Meanwhile, heat the oil in a frying pan over medium heat and sauté the mushrooms briefly. Add the garlic, salt and pepper and continue to sauté for a few minutes.
Add the pasta to the boiling water and cook until al dente (about 2 minutes).
Finish the mushroom sauce by adding the parsley and cooking briefly. Drain the pasta and toss through the mushrooms. Drizzle with oil and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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