1. Finely chop the onion and sauté it in a pan with extra virgin olive oil.
2. Add the porcini mushrooms cut into pieces and sauté until evenly browned, then add the tomato puree.
3. Season with salt and pepper, then add some vegetable broth and let cook for about 15 minutes.
4. Meanwhile, cook the pasta in plenty of salted water following the package instructions.
5. Drain the pasta al dente and toss it in the pan with the porcini sauce.
6. Serve the pasta with porcini sauce hot, garnished with fresh parsley and grated cheese.
Serve with a sprinkle of fresh parsley and grated cheese. Pair with a good red wine.
Italia
| Energy (kcal) | 134.2 |
| Carbohydrates (g) | 21.49 |
| of which Sugars (g) | 4.29 |
| Fat (g) | 3.53 |
| of which Saturates (g) | 0.53 |
| Protein (g) | 4.61 |
| Fiber (g) | 1.71 |
| Sale (g) | 0.05 |
