Giota's different fusilli and mushroom

1. 1

   Bring to boil 2 litres of slightly salted water.

2. 2

   In the meantime thinly slice the spring onions and garlic.Clean the mushrooms with a dry towel and thinly slice them.

3. 3

   Once the water boils, put the fusilli in the pan and cook until tender.

4. 4

   If you prefer gluten fusilli you can add a tablespoon of the olive oil to avoid foaming.

5. 5

   Drain the pasta and in the same pan heat the olive oil and saute the onions, garlic and mushrooms.

6. 6

   Add some water until the contents of the pan are covered and cook until the mushrooms become tender.

7. 7

   Once the water is significantly reduced, crumble the two vegetable stock cubes and stir well.

8. 8

   Then add the pepper and crushed chillies.

9. 9

   Finally add the feta cheese and cook for another 30 seconds.

10. 10

    Remove from heat and stir in the cooked fusilli.

11. 11

    I would strongly recommend a good squeeze of lemon juice on the served dish.

12. 12

    It gives a total different dimension to the taste of the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.