Beetroot Gigli with mushroom sauce

Beetroot Gigli with mushroom sauce

Ingredients

  • 1 dcl MEGGLE Creme Dual
  • 150 g Fresh Gigli pasta
  • 50 g button mushrooms
  • 20 g forest mushrooms
  • 50 g yellow onion chopped finally
  • 2 garlic cloves cut in slices
  • parmesan cheese
  • salt and pepper

Directions

Sweat the onions and garlic until tender, add the button mushrooms and keep on roasting on the pan until they are browned. Meanwhile start cooking the pasta in salted boiling water. Add little bit of this water into the pan together with the pasta. Put the forest mushrooms and about 1dcl of Creme Dual and boil for 1 minute. Finish with parmesan cheese, salt and pepper and serve.