Horns with mushroom and vegetable sauce
6 servings
45 minutes
Pasta with mushroom and vegetable sauce is an exquisite dish of European cuisine that combines simplicity of preparation with a richness of flavor nuances. Its history dates back to when pasta and vegetable sauces became an integral part of Mediterranean gastronomy. Here, delicate pasta is paired with a creamy sauce enriched with the aromas of sautéed mushrooms, sweet peppers, and ripe tomatoes. Leeks add a subtle piquancy to the dish, while salt and herbs enhance the natural freshness of the ingredients. Each serving is filled with a creamy texture and harmony of flavors, making it an ideal choice for a cozy dinner. The dish can be served on its own or complemented with fresh herbs and cheese for even more refined variations. It attracts with its versatility and ability to provide warm gastronomic pleasure.
1
Prepare the vegetables.
2
Measure the required amount of cones.
- Elbow macaroni (gomiti): 300 g
3
Add vegetable oil to the pan.
- Vegetable oil: 50 ml
4
Cut the onion into rings.
- Leek: 1 piece
5
Place in a pan with oil and start frying over medium heat.
6
Cut the tomato in half, then into quarters lengthwise and into pieces crosswise.
7
Add tomatoes to the onion.
- Tomatoes: 3 pieces
8
Remove the seeds from the pepper.
9
Slice into wedges, then cut into shorter pieces across.
10
Add to the tomatoes and onions.
- Sweet pepper (capsicum): 1 piece
11
Mix everything and fry.
12
Next, slice the mushrooms.
13
Add them to the vegetables.
- Button mushrooms: 6 pieces
14
Stir again and add salt with herbs.
- Herb salt: 1 teaspoon
15
Add cream.
- Cream: 150 ml
16
Put everything out together for about 5 minutes.
17
Meanwhile, add salt with herbs to the boiling water.
- Herb salt: 1 teaspoon
18
Add the pasta and cook.
- Elbow macaroni (gomiti): 300 g
19
Drain the cooked pasta in a colander.
20
Next, place the pasta with vegetable sauce on plates and serve at the table.
