Mushroom Pasta with Potatoes and Sage
This simple mushroom and potato pasta is ready in just 20 minutes, such a comfortable and tasty dish. Ideal for any day of the week, for when you have little time but don't want to give up a delicious and healthy meal
Servings: 4 people
Ingredients
- 350 gr. Big Fusilli or any other short pasta of your choice
- 400 mixes wild mushrooms
- 200 potatoes
- some bunches of fresh sage
- 1 glove of garlic
- extra virgin olive oil to taste
- salt
Instructions
- Peel and dice the potatoes in small cubes, then pour into a large pan full of water. Bring it to the boil and simmer on a medium heat.
- Meanwhile, heat ⅘ tablespoons of olive oil in a large enough pan, add the peeled garlic and mushrooms. Salt and cook over low heat for about 15/20 minutes, stirring occasionally.
- Salt the boiling water, add the pasta and cook it “al dente” according to the packet instructions.
- Drain pasta and potatoes and pour into the frying pan with the mushrooms.
- Sprinkle with a nice handful of thyme leaves and serve.