Farro Pasta with Pioppini Mushrooms
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.
Servings 3
Calories 439kcal
Ingredients
- 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