Farro pasta with pioppini mushrooms

Farro Pasta with Pioppini Mushrooms


  • Farro Pasta 250 grams (9 ounces)
  • Onion 1/2 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


  1. 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.
  2. Add the tomato and several tablespoons of water and cook covered until the tomato is soft and disintegrating.
  3. Add the pioppini mushrooms and cook covered until just tender.
  4. In the meantime, cook the pasta in boiling salted water until al dente, according to package instructions.
  5. Drain the pasta, reserving about a half cup of the cooking water.
  6. Toss the pasta in the mushroom sauce and if the pasta seems too dry add some of the reserved cooking liquid.
  7. Toss in the Parmesan cheese and place the pasta in a serving dish.
  8. Sprinkle with the parsley and serve.
Nutrition Facts
Farro Pasta with Pioppini Mushrooms
Amount Per Serving (80 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.