Cappelletti con porcini prosciutto croccante salsa tartufata erba cipollina. Una delizia di sapori

Heat olive oil in a skillet over medium heat.

Add sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.

Stir in garlic powder, onion powder, salt, and black pepper, cooking for another minute.

Pour in the vegetable broth and bring to a simmer.

Reduce heat and stir in the heavy cream, allowing it to thicken for about 3-5 minutes.

Add the grated Parmesan cheese and mix until melted and smooth.

Meanwhile, cook the capeletti pasta according to package instructions until al dente.

Drain the pasta and add it to the mushroom sauce, tossing to coat evenly.

Serve hot, garnished with fresh parsley.

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