very easy to make

This is the first dish I wanted to prepare for our Sunday family lunch. During this time, I still enjoy savoring autumn, and this dish fully represents it... the aroma of porcini mushrooms and sausage, which are synonymous with our dear Etna!

This is a simple recipe which uses only five ingredients. It has a lot of flavour and is also very quick and easy to make.

Simple, easy, and vegetarian, this is one of my go-to recipes!

La ricetta della categoria vegetariana.If you use canned tomatoes, use half canned tomatoes and half tomato puree.If you use fresh tomatoes, parboil the tomatoes in boiling water for 30 seconds. Cool in cold water, peel and cut. Recipe by SteffiLux

I've been making homemade pasta for about 15 years. Since I've made it so many times, I've learned to judge the amount of the flour and water to use in the different climate and the required kneading time or resting time. It's a lot of work, but is quite delicious and I came up with a sauce that goes well with this homemade pasta too. The pasta makes for a great gift as well!It's really good if you can combine 3 or more different kinds of mushrooms. Homemade pasta takes a lot of effort to make, but once you get used to it after making many times, you will be surprised how delicious it is!The cooking liquid is a part of the seasoning so avoid draining too much of it. For 4 servings. Recipe by TetoNZ

I'm not so keen on meat, so I often make this meat-free dish. I make a version with bacon for my husband.1. For an easy method to crumble stock cubes, see.2. Use enoki mushrooms if you don't have shimeji. Recipe by Beru

My Tuscan brother-in-law made this simple dish for me once. He used tortellini. Any stuffed pasta will do. It has become one of my favorite ways to eat pasta.#pasta #mushroom #pansotti #tortellini #ravioli #Italy #Tuscany #Florence #Firenze #Italian #funghi #dinner #supper #lunch #quick #easy #fast

got this recipe out of an italian cookbook and love it! its either one big portion or 2 smaller ones!

This dish was another special request from my mother, who saw something similar being cooked on TV and asked if I could make it. She failed to record the program and didn't take any notes, though, so all she remembered was that the dish was vegetarian and had mushrooms, spinach, and sour cream. The fact that she knew so little was actually a positive, as I only had to meet a handful of requirements and could otherwise do what I wanted. So I swapped out the sour cream for creme fraiche, for extra richness. And I added shallots and garlic, because I love how they work in cream sauces. And I crisped up a few slices of prosciutto, which I served on the side to meet the vegetarian condition, but would otherwise crumble on top. In the end, the dish turned out great. And it scored points with my family, which is always a nice bonus.

I wondered if I could make a simple cream sauce without using heavy cream.Please use whatever pasta and mushrooms you like. Adding some bacon is also delicious. When boiling the pasta the ratio of water to salt is very important, so I recommend calculating it even though it's troublesome. This is just a suggestion, but aim for 1 tablespoon of salt for every 20 g. Recipe by Okakichi