John Myers
Conchiglie Rigate Al Funghi
The perfect conchiglie rigate al funghi recipe with a picture and simple step-by-step instructions.
- 100 g Fresh spinach leaves
- 100 g Fresh mushrooms
- 1 Fresh shallot
- Salt and pepper
- 1 Clove of garlic
- 75 g Bacon slices
- 200 g Pasta Conchiglie
- 50 ml Vegetable broth
- 2 tbsp Grated mountain cheese
- 1 tbsp Olive oil
- Boil 1-2 liters of salted water (1 teaspoon per liter). Wash the spinach and drain. Clean, clean and cut the mushrooms. Peel shallot and garlic. Finely dice shallot, coarsely chop garlic.
- Cook the pasta in salted water according to the instructions on the packet. Cut the bacon into thin strips and fry in a pan (without adding fat) until crispy. Add shallots, garlic and mushrooms and fry. Pour in the vegetable stock. Add the spinach and allow to collapse.
- Drain the pasta, drain and return to the saucepan. Fold in the mushroom mixture. Season with salt and pepper. Arrange on a plate, drizzle with olive oil and serve sprinkled with mountain cheese.
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