Mezzelune with mushroom cream sauce and spinach

Name: mezzelune with mushroom cream sauce and spinach
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g mushrooms for pasta; 1 el traditional olive oil; 250 g chilled mezzelune with ricotta, porcini mushroom and truffle; 200 g fresh spinach; 1 el truffle mushroom tapenade; 125 ml whipped cream; 25 g Pecorino Romano

Quick pasta dish with mushrooms and fresh pasta with ricotta, spinach, truffle tapenade, whipped cream and pecorino.

Ingredients

Directions

Wipe the mushrooms with kitchen paper and cut into slices. Heat the oil in a wok and fry the mushrooms for 3 minutes on medium heat.
Meanwhile, cook the pasta according to the instructions on the packaging.
Add the spinach to the mushrooms and stir-fry 2 minutes. Add the truffle tapenade and the whipped cream. Let it boil over a high heat.
Season with pepper and salt.
Grate the cheese. Mix the pasta gently with the mushroom sauce. Sprinkle with the cheese.