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Conchiglie with mushroom sauce and sun dried tomatoes
The Italian flag on a plate!

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Conchiglie with mushroom sauce and sun dried tomatoes

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Ingredients

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350 g Conchiglie
250 g Mushrooms
150 Tomatoes dried, in oil
200 ml Cream
75 g Pine nuts roasted
100 g Arugula
2 Shallots
1 Red chili
Salt
Black pepper
Butter for frying
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Ingredients

Directions

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Quarter the mushrooms and chop the shallot. Fry with some butter. Cook the pasta in salted, boiling water. Next, add the chili into the pan and fry with the mushrooms.

Cut dried tomatoes into strips and add to the pan. Pour the cream in and boil down to a velvety, smooth sauce. Season generously with salt and pepper.

Now add the pine nuts and the arugula. Toss the pasta briefly and serve immediately.

Enjoy it with a fresh and fruity white wine like Santa Cristina, Umbria Bianco 2015.

 

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