320 g Ola Fusilli
40 ml extra-virgin olive oil
600 g champignon mushrooms
20 g fresh parsley, chopped
20 ml dry white wine
100 ml plant-based cream
1 clove garlic
Sea salt and pepper, to taste
Start by cleaning the champignon mushrooms and slicing them thinly.
Heat the extra-virgin olive oil in a large pan and add the whole garlic clove. Let it infuse the oil for about one minute, then remove and discard it.
Add the sliced mushrooms to the pan and cook for about 5 minutes, making sure they remain firm.
Pour in the dry white wine, season with sea salt and pepper, and stir in the plant-based cream. Mix well until the sauce thickens and the mushrooms are evenly coated.
While the mushrooms are cooking, bring a pot of salted water to a boil. Add the Ola Fusilli and cook until al dente. Drain the pasta.
Add the cooked pasta to the pan with the mushrooms and toss well over medium heat for a few minutes. Before serving, sprinkle with chopped parsley.
Enjoy your meal!
