Giota's different fusilli and mushroom
A light and full of taste fusilli dish!! You can taste every single ingredient without one being more prevalent than another.
Giota's different fusilli and mushroom
A light and full of taste fusilli dish!! You can taste every single ingredient without one being more prevalent than another.
Cooking Instructions
- 1
Bring to boil 2 litres of slightly salted water. In the meantime thinly slice the spring onions and garlic.Clean the mushrooms with a dry towel and thinly slice them.
- 2
Once the water boils, put the fusilli in the pan and cook until tender. If you prefer gluten fusilli you can add a tablespoon of the olive oil to avoid foaming.
- 3
Drain the pasta and in the same pan heat the olive oil and sauté the onions, garlic and mushrooms. Add some water until the contents of the pan are covered and cook until the mushrooms become tender. Once the water is significantly reduced, crumble the two vegetable stock cubes and stir well. Then add the pepper and crushed chillies. Finally add the feta cheese and cook for another 30 seconds. Remove from heat and stir in the cooked fusilli.
- 4
I would strongly recommend a good squeeze of lemon juice on the served dish. It gives a total different dimension to the taste of the dish.
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