- Pasta - 250 Grams
- Shiitake mushrooms - 150 Grams
- Garlic - 2 Teeth
- Tomatoes - 2 Pieces
- Dried tomatoes - 30 Grams
- Cream - 150 Grams
- White dry wine - 100 Milliliters
- Parmesan Grated - 100 Grams
- Salt, pepper, greens - - To taste
The first thing we do is chop the garlic, and remove the feet from the mushrooms. Fry garlic with mushrooms in a frying pan. When the mushrooms and garlic are browned - pour in the wine, add the dried tomatoes and mix. For a couple of minutes, we evaporate the wine, then pour the whole thing with cream and stew for 15 minutes under a lid on a slow fire. While our sauce is stewed, boil the pasta as indicated on the package. We rub on a small grater of Parmesan. When the sauce is left for 5 minutes, add small-sized freshly cut tomatoes. At the very end of the quenching, add the fresh, fresh herbs to the sauce. Well suited coriander. Ready-to-serve pasta with the resulting sauce. Bon Appetit!
Servings: 3-4