Orecchiette with mushrooms

Name: Orecchiette with mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Baby leaf spinach; 200 g Oyster mushrooms (alternatively brown mushrooms); 1 small onion; 2 Garlic cloves; 400 g Orecchiette; 4 TABLESPOONS Olive oil; 150 g Bacon strips; 100 ml dry white wine; 4 TABLESPOONS sliced parmesan

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

With the pasta typical for Apulia we go on a culinary short trip to Italy

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Baby leaf spinach
200 g Oyster mushrooms (alternatively brown mushrooms)
1 small onion
2 Garlic cloves
400 g Orecchiette
4 TABLESPOONS Olive oil
150 g Bacon strips
100 ml dry white wine
4 TABLESPOONS sliced parmesan

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash and drain the spinach. Clean and clean the mushrooms and cut them into pieces. Peel onion and garlic. Dice onion, cut garlic into slices.
2
Cook the noodles in salted water until al dente according to the instructions on the packet. Heat 2 tablespoons of oil in a large saucepan. Fry the bacon until crispy. Add onion, garlic and mushrooms and fry until light brown. Deglaze with wine. Add spinach and let it collapse.
3
Drain the pasta, let it drain and put it back into the pot. Fold in the mushroom mixture. Season to taste with salt and pepper. Arrange on plates. Sprinkle with 2 tablespoons of olive oil and sprinkle with parmesan.