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

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

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.