Ingredients
- 1/2 chicken bouillon cube
- 350 ml chicken broth
- 200 gr short tubular pasta
- 160 gr portobello mushrooms (cleaned)
- 60 ml extra-virgin olive oil
- 20 gr parmesan cheese (grated)
- 8 gr butter (unsalted)
- 2 gr italian parsley (finely chopped)
- 1 gr salt
- 1 gr pepper (crushed red)
- 2 slices garlic (cloves sliced)
1. Sauce: Put butter and oil in a large nonstick skillet. Using the largest holes on a grater, shred mushrooms directly into skillet. Add garlic and crushed pepper.
2. Saute over medium heat until liquid from mushrooms evaporates, about 10 minutes. Add broth and bouilion cube, increase heat to high and cook 10 to dozen minutes for flavors to blend and liquid to reduce somewhat. Remove from heat, stir in parsley and salt. Set aside.
3. While sauce cooks, bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until firm-tender (al dente). Drain well and return to pot. Add mushroom sauce and stir over medium heat 1 minute. Remove from heat, add cheese and toss to mix. Serve immediately.
