Mushroom Pasta Salad

I’m so fond of pasta, here’s another recipe you could also try: Mushroom Pasta Salad

 

Equipment needed:

stove

casserole

frying pan

laddles

medium-sized steel/porcelain mixing bowl

chopping board and knife

plates spoons to deseed

bell pepper strainer

 

Ingredients:

250 grams Doña Elena Fusili Pasta

4 tablespoons Doña Elena Olive Oil

1/2 medium-sized onion, sliced thinly

2 cloves garlic, minced

2 celery ribs, trimmed, finely chopped

1 small red bell pepper, finely chopped

2 pieces tomatoes, deseeded and cubed

200 grams Jolly Shitake mushrooms

200 grams Jolly Whole Champignon mushrooms

2 tablespoons lemon juice

1 tablespoon whole grain mustard

2 tablespoons chopped basil leaves

 

Procedure:

In boiling water with salt, cook pasta for 9 minutes. Drain.
Meanwhile, heat 2 teaspoons oil in a frying pan over medium-high heat.
Add onion, garlic, celery, and bell pepper and then stir tomatoes for 2 minutes before adding mushrooms.
Whisk together remaining oil, lemon juice, and mustard in a bowl.
Add to pasta mixture with chopped basil leaves.

Serve warm.

Note: Serves 4