Cestino di garganelli vegetali con mozzarella e pomodori secchi

Basket of vegetable garganelli with mozzarella and dried tomatoes

500 g of Leonessa Vegetable Garganelli, 150 g of buffalo mozzarella, 100 g Dried Tomatoes in Oil, 200 g of champignon mushrooms, extra virgin olive oil, salt, parsley, 1 clove of garlic, grated parmesan to make the basket, some flakes of Parmesan to decorate

Product combined with the recipe

garganelli

Scatola 20 cf

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Ingredients for 4 people

500 g of Leonessa Vegetable Garganelli
150 g of buffalo mozzarella
100 g Dried Tomatoes in Oil
200 g of champignon mushrooms
extra virgin olive oil
salt
parsley
1 clove of garlic
grated parmesan to make the basket
some flakes of Parmesan to decorate

Preparation

Prepare the parmesan basket by heating a non-stick pan and putting a good grating of Parmesan cheese and let it cook for 1 or 2 minutes the time that the cheese melts and place it on an upturned cup to make it take shape, and let it cool. In a pan, put the garlic clove with the oil and let it brown. We cut the mushrooms into small pieces and add them to the oil, a little chopped parsley and cook. Add the dried tomatoes into small pieces and continue cooking. Cook the pasta for 4 minutes (cook in 6), and complete the cooking in the pan, adding the diced mozzarella. Take the cheese basket, put the pasta and decorate with some flakes of Parmesan cheese.