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First courses
Creamy Pasta alla Boscaiola: recipe with mushrooms and sun-dried tomatoes
Pasta alla boscaiola, Cilento style: porcini mushrooms, Minnelea Cilento Artisan Sauce and a creamy note of Minnelea Sun-Dried Tomato Pâté. An autumn first course full of traditional aromas, ready in 20 minutes.
Method
- Cook the pasta al dente in plenty of salted water. Keep back a ladleful of the cooking water.
- Clean the mushrooms with a damp cloth and cut them into thick slices. Heat the oil in a pan with the garlic, add the mushrooms and cook over a high heat for 5 minutes.
- Add the Minnelea Cilento Artisan Sauce and the sun-dried tomato pâté. Stir and leave to simmer for 3 minutes. Season with salt and pepper.
- Drain the pasta straight into the pan and toss with a spoonful of the cooking water. Sear over a high heat for 1 minute.
- Plate up and scatter over the chopped fresh parsley. Serve immediately.
Minnelea products for this recipe
The preserves used in this recipe.
Minnelea
Cilento Artisan Sauce – Traditional Recipe with EVOO
€4,00
Minnelea
Sun-Dried Tomato Pâté Artisan – With EVOO
€7,90
• Dried porcini need soaking in warm water for 20 min before use.
• For extra creaminess, add 50 ml of fresh cream at the end.
• Minnelea Sun-Dried Tomato Pâté stands in for tomato concentrate and salt.
• For extra creaminess, add 50 ml of fresh cream at the end.
• Minnelea Sun-Dried Tomato Pâté stands in for tomato concentrate and salt.