Linguine with Porcini Mushrooms and Vegetables

Name: Linguine with Porcini Mushrooms and Vegetables
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 7 oz linguine (200 g); 3.5 oz porcini mushrooms (100 g); 1 small eggplant; 2 zucchini; Pecorino Romano cheese, semi-aged, to taste; 2 garlic cloves; Extra virgin olive oil; Salt; Black pepper; Parsley

Giorgina Alexa @cook_giorgina

Padova

Fall is the perfect season to make this pasta dish. It's simple to prepare and very well balanced. The intense flavor of porcini mushrooms pairs perfectly with eggplant and zucchini, and the result is excellent.

Giorgina Alexa @cook_giorgina

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Ingredients

30 minutes

Serves 2 servings

7 ozlinguine (200 g)
3.5 ozporcini mushrooms (100 g)
1small eggplant
2zucchini
Pecorino Romano cheese, semi-aged, to taste
2garlic cloves
Extra virgin olive oil
Salt
Black pepper
Parsley

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Steps

30 minutes

1

Bring a pot of water to a boil for the pasta, then start preparing the vegetables and porcini mushrooms.
2

Clean and cut the mushrooms into fairly large pieces. Sauté them in a skillet with extra virgin olive oil, garlic, and a pinch of salt.
3

Wash and dice the vegetables into smaller pieces than the mushrooms. Sauté the vegetables in a separate skillet.
4

Meanwhile, cook the linguine.
5

Add the vegetables to the mushrooms, then add the linguine. Toss everything together, season with freshly ground black pepper and some parsley. Plate and top with grated Pecorino Romano cheese.