Trofie alla crema di verdure

Step 1/ 9

• ½ green zucchini
• 30 g leeks
• 100 g portobello mushrooms
• 50 g maroon mushroom
• 5 g thyme

Chop your ingredients

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• 3 tbsp olive oil

In a hot skillet, add the olive oil and sauté the zucchini, seasoning with salt and pepper. I prefer to sauté separately, in order to get all of them brown.

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• 1 clove garlic

When everything is brown, mix all the ingredients in the pan and add the thyme. That’s when I added the garlic as well, I leave it to further so I don’t overcook it, eventually burning the garlic.

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• 20 ml white wine

Add the wine whine to deglaze the pan and allow the alcohol to evaporate.

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• 40 ml heavy cream

Add the heavy cream and bring the sauce to a simmer.

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• 120 g trofie pasta

Add your pasta! The package said to cook my pasta for 10 minutes, I cooked for 9 and finished the remaining minute in the skillet to obtain an al dente pasta.

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• 15 g grana padano

I got those slides of grana padano using a peeler. Then added to the top of pasta.

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• 8 leaves basil

Add black pepper, basil and a drizzle of olive oil.

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Voilá! Bon appétit!

Enjoy your meal!