Vegetarian pasta with mushrooms

1. As a paste in this recipe, you can use fusilli or any other pasta (capellini, spaghetti, farfalle, etc.), as long as they are made from whole grains and durum wheat.

First of all, it is necessary to boil the pasta. To do this, pour drinking water into a medium-sized saucepan, boil it and add salt to taste. Then throw the pasta into boiling water and boil until half cooked (the cooking time depends on the specific product and is written on the package).

2. Rinse the champignons under running water and dry them, spreading them out on a paper towel. Then cut into medium-sized plates.

Pour half a portion of olive oil into a large frying pan, heat it and put the chopped mushrooms. Fry the mushrooms until golden brown over medium heat, stirring occasionally so as not to burn.

3. Rinse the spinach leaves with boiling water, dry and also add to the pan to the fried mushrooms. Simmer all together under a lid over medium heat for about 5 minutes.

4. Season the champignons and spinach with spices: add salt, dried thyme, basil and freshly ground black pepper.

5. Pour the vegetable broth into the pan, cover with a lid and simmer the contents over low heat for another couple of minutes. Vegetable broth can be replaced with water in which pasta was cooked.

6. Peel, rinse and grind garlic through a special press. Then transfer it to a frying pan and pour in the remaining olive oil. Mix all the ingredients well together.

7. Transfer the previously boiled pasta to a frying pan, mix everything again. Taste the dish and, if necessary, add the missing spices. Cover the pan with a lid and simmer the pasta with mushrooms for another couple of minutes on low heat.

Then remove the pan from the heat, put the pasta with mushrooms on a nice plate and you can serve it on the table.

Bon appetit!