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Ingredients (4 servings): 1 package of Penne Rigate
  • 2 tablespoons olive oil
  • 400 portobello mushrooms
  • 3 cloves of garlic, finely chopped
  • 120 ml. flavoured white wine
  • 4 tablespoons various herbs, finely chopped (thyme, parsley, marjoram)
  • 1 orange zest (optional)
  • salt and freshly ground pepper
Execution: Cook the Penne Rigate in boiling salted water, according to the instructions. Slice the mushrooms. Heat the olive oil in a pan and sauté the mushrooms and garlic until brown. Pour the wine and lower the heat. Add the herbs, stir, season with salt and pepper and take the pan off the heat. Drain the pasta and throw it into the pan, together with 2 tablespoons of the boiled water that you used to cook the pasta. Stir well and serve. Preferably, sprinkle with orange zest.