500 g of tricolor penne pasta
200 g of garlic-poró in slices
100 g of butter
200 g of fresh mushrooms sliced
500 ml of fresh heavy cream
Salt and black pepper
Parmesan cheese grated
500 g of tricolor penne pasta
200 g of garlic-poró in slices
100 g of butter
200 g of fresh mushrooms sliced
500 ml of fresh heavy cream
Salt and black pepper
Parmesan cheese grated
In a pan, sauté the garlic-poró in butter until it's golden brown
Add the mushroom and cook for a few more minutes
Add the heavy cream and stir well
Season with salt and black pepper
Cook over low heat for 5 minutes and reserve
Cook the penne pasta in abundant boiling water until al dente, then drain
Serving hot with the sauce and sprinkling Parmesan cheese grated.
