Trottole with chestnut mushrooms

Name: trottole with chestnut mushrooms
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g trottole pasta, bag 500 g; 2 el olive oil; 1 toe garlic finely chopped; tray thyme (a 15 g), leaves have been fermented; 2 dishes chestnut mushrooms (a 250 g), in quarters; 1 look artichoke hearts (400 g), drained; 300 g Yorkham natural; 1 cup creme fraiche 200 g

A tasty Italian recipe. The main course contains the following ingredients: meat, trottole (pasta, bag 500 g), olive oil, garlic (finely chopped), thyme ((a 15 g), leaves leaved), chestnut mushrooms ((a 250 g), in quarters), artichoke hearts ((400 g), drained), Yorkham natural and crème fraîche (200 g).

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
In the meantime, heat the oil in a skillet and fry the garlic, thyme and mushrooms for 5 minutes on medium heat. Change regularly.
Meanwhile cut the artichoke hearts into quarters and the ham into pieces. Carefully scoop through the mushroom mixture. Stir in the crème fraîche and warm for another 3 minutes.
Drain the pasta and spread over 4 plates. Spoon the sauce and serve.