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    October 12, 2019

    Cameroni farro pasta with pioppini mushrooms, peperoncino and tomatoes

    Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes has amazing flavor and a great textured farro pasta.

    Farro pasta with pioppini mushrooms

    I can't seem to give up eating well in the interest of shedding a few pounds so I'm always on the search for ways I can have both. Every once in awhile I come up with a winning recipe where I really can have both amazing flavor and shed pounds at the same time. The key is to use a healthy fat like extra virgin olive oil, a whole grain pasta like farro and fresh veggies.

    I hadn't found a whole grain pasta that I love...until now. The Italian pasta producer, Bartolini, makes a few fabulous farro pastas: Cameroni (a short ribbed pasta similar to rigatoni) and Ciriole (a long pasta simitar to a narrow fettuccine). I used the Cameroni in this recipe.

    Cameroni Farro Pasta with Pioppini Mushrooms, Olive Oil, Onion and Peperoncino

    Serves 2-3

    Ingredients

    Farro Pasta, 250 grams (9 ounces)
    Onion, ½ medium, minced
    Garlic, one small clove, minced
    Peperoncino, one minced
    Olive oil, 1 tablespoon
    Cherry tomatoes, four, halved
    Pioppini mushrooms, trimmed and flash rinsed, 250 grams (9 ounces)
    Salt, two teaspoons
    Parmesan cheese, finely grated, 50 grams (2 ounces), optional
    Parsley, minced, one tablespoon

    Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.

    Farro pasta with pioppini mushrooms

    Farro Pasta with Pioppini Mushrooms

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes has amazing flavor and a great textured farro pasta. Cameroni is a short ribbed pasta similar to rigatoni.
    Course: First Course, Lunch, Main Course, Pasta
    Cuisine: Italian
    Keyword: farro, mushrooms, pasta, pioppini mushrooms
    Wendy
    Servings: 3
    Wendy

    Ingredients 
    Metric - U.S. Customary

    • 250 grams Farro Pasta
    • ½ Onion minced
    • 1 Garlic minced
    • 1 Peperoncino minced
    • 1 tbsp Olive oil
    • 4 Cherry tomatoes halved
    • 250 grams Pioppini mushrooms trimmed and flash rinsed
    • 2 tsp Salt
    • 50 grams Parmesan cheese finely grated, optional
    • 1 tbsp Parsley, minced

    Instructions

    To clean the pioppini mushrooms:

    • Pioppini mushrooms come in a tight cluster with a root base. First you need to cut them away from the root base.
    • It's impossible to brush the mushrooms clean as they are so small so just before you add them to the sauce place them in a colander and flash rinse them in cool water for ten to fifteen seconds..

    To prepare the sauce:

    • Mince the onion, garlic and peperoncino (hot chili pepper).
    • Sauté the onion, garlic and peperoncino in the olive oil on a low flame until the onion is tender and translucent. If necessary, add a few tablespoons of water so the onion doesn't burn.
    • Add the tomato and several tablespoons of water and cook covered until the tomato is soft.
    • Add the pioppini mushrooms and cook covered until just tender.

    Cook the pasta:

    • In the meantime, cook the pasta in boiling salted water until al dente, according to package instructions. The water should taste like the sea.
    • Drain the pasta, reserving about a half cup of the cooking water.
    • Toss the pasta in the mushroom sauce and if the pasta seems too dry add some of the reserved cooking water.
    • Toss in the Parmesan cheese and place the pasta in a serving dish.
    • Sprinkle with the parsley and serve.

    Nutrition

    Serving: 80g | Calories: 439kcal | Carbohydrates: 72g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1836mg | Potassium: 524mg | Fiber: 3g | Sugar: 4g | Vitamin A: 353IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 4mg
    Tried this recipe?Let us know how it was!

     

    Pioppini mushrooms

    Cooking Instructions

    Sauté the onion, garlic and peperoncino in the olive oil on a low flame until the onion is tender and translucent. If necessary, add a few tablespoons of water so the onion doesn't burn.
    Add the tomato and several tablespoons of water and cook covered until the tomato is soft and disintegrating.
    Add the pioppini mushrooms and cook covered until just tender.
    In the meantime, cook the pasta in boiling salted water until al dente, according to package instructions.
    Drain the pasta, reserving about a half cup of the cooking water.
    Toss the pasta in the mushroom sauce and if the pasta seems too dry add some of the reserved cooking liquid.
    Toss in the Parmesan cheese and place the pasta in a serving dish.
    Sprinkle with the parsley and serve.

    I make a small commission on purchases made through links on my website. Prices are identical, but purchasing through my links helps support my work to bring you great recipes, culinary and travel information.

     

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    Reader Interactions

    Comments

    1. Carolyn Eitel says

      October 17, 2016 at 5:03 pm

      Looks good. Is it possible to print a recipe from your blog?

      Reply
      • Wendy says

        October 18, 2016 at 3:34 am

        Yes, just use the iOS square with an upward arrow through it, then select the print option. Let me know how it goes!

        Reply

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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