I love pasta and penne in particular. Sauce is sticking so nicely to the pasta and I just love sauces. Cooked it for Anna & Gerrit in Zurich.

For the extra twist add chilis & lemon zest! 

  1. Chop onions, garlic, bell pepper, chili & shiitake mushrooms
  2. Fry bell pepper & onions over medium heat in slightly oiled pan
  3. Add mushrooms and let sauté for some minutes
  4. Add cream and let it reduce, season with, lemon juice from half a lemon, salt & pepper to taste
  5. Boil pasta in salt water al dente
  6. Add parmigiana into sauce
  7. Mix sauce with drained penne
  8. Take off the stove and add in the rocket, ensure it’s not cooking anymore
  9. Serve hot with roasted pine nuts & more parmigiana if wanted
  • 400g Penne
  • 1 red onion
  • 1 garlic clove
  • 200g shiitake mushrooms
  • 1 chili
  • 1 red bell pepper
  • 2 handful rocket
  • 150ml cream
  • 75g ground Parmigiana
  • 1 organic lemon
  • 4 tbs roasted pine nuts
  • Salt & pepper
  • Olive oil

Serves 4 person

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