Macaroni with Portobello mushrooms

Ler em português

Pasta and Portobello mushrooms… two of my favorite ingredients! Once more, I bring to you a quick, easy and healthy recipe. You can use the type of pasta that you like, such as integral or gluten free. Always adapt the recipes to your lifestyle and with the ingredients that make you feel good. Here it is the recipe. I hope you like it.

INGREDIENTS:

For the pasta:

• 3-4 cups of pasta (I used macaroni)
• 1 tablespoon of unsalted butter (or olive oil)
• salt
• black pepper

For the mushrooms:

• 2 large Portobello mushrooms
• 2 medium carrots
• 1 coffee spoon of ginger
• 1 coffee spoon of thyme (fresh or dried)
• 1 coffee spoon of rosemary
• 3 coffee spoons of paprika
• salt
• black pepper
• mixture of 5 peppers
• unsalted butter (or olive oil)

METHOD:

1. Start by cooking the pasta al dente and seasoned with salt, black pepper and unsalted butter (or olive oil). Remove the water, leaving just approximately 4 tablespoons of it.
2. Meanwhile, wash with careful the mushrooms and cut them into thin strips. Peel the carrots and also cut them in thin strips.
3. Add approximately 1 tablespoon of unsalted butter (or olive oil) to a frying pan. When warm, add the carrots and let them cook for 4 minutes. Add the mushrooms and season with salt, black pepper, mixture of 5 peppers, ginger, paprika, thyme and rosemary. Let it cook for 8 minutes or until the mushrooms have softened. If necessary add more unsalted butter (or olive oil). Add the pasta and the corresponding reserved water. Combine very well and serve it.

Enjoy!