Basket of vegetable garganelli with mozzarella and dried tomatoes

Product combined with the recipe

garganelli Scatola 20 cf

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


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.

by lacucinadinannina

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