Pasta Casarecce with mushrooms
2 servings
20 minutes
Pasta cavatappi with mushrooms is an exquisite dish of Italian cuisine, infused with the spirit of cozy Tuscan restaurants. Cavatappi, with its slightly twisted edges, perfectly absorbs the rich creamy sauce. Mushrooms, tender and aromatic, add depth to the pasta's flavor, while ricotta and mozzarella provide a velvety texture. A mix of peppers and garlic brings a light spiciness, and quail yolks make the dish especially delicate. This pasta is an excellent choice for a romantic dinner or a cozy family gathering; it captivates with its harmonious blend of flavors and simplicity in preparation. It’s best served immediately to enjoy its perfect creamy consistency.
1
Chop the mushrooms finely.
- Fresh button mushrooms: 330 g
2
Boil the pasta according to the instructions on the package.
- Casarecce pasta: 285 g
3
Place the mushrooms in the heated oil in the pan and stir.
- Fresh button mushrooms: 330 g
- Olive oil: 3 tablespoons
4
After 3-4 minutes, add salt and stir.
- Sea salt: to taste
5
After 2 minutes, reduce the heat and add the pressed garlic.
- Garlic: 2 pieces
6
Pour in the cream.
- Cream 23%: 30 ml
7
Then add the cream cheese.
- Cream cheese (curd cheese spread): 2 tablespoons
8
Season with a pepper mix and stir.
- Mixed peppercorns (four peppers): to taste
9
Add finely chopped mozzarella cheese. Remove from heat.
- Pizza mozzarella (low-moisture): 30 g
10
Combine mushrooms with pasta.
- Casarecce pasta: 285 g
- Fresh button mushrooms: 330 g
11
Add the yolks and mix.
- Quail egg yolk: 3 pieces
12
Serve immediately.
