Pasta. con salsa. de #alcachofa y hongos de pino #crema. y perejil. Cómo hacer pasta con Alcauciles

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth enhances flavor without alcohol.

Clean the artichokes by removing the outer leaves and using a potato peeler to remove the crust at the end.

Boil the cleaned artichokes in hot salted water with lemon slices for approximately 20 minutes.

After boiling, place the artichokes in a bowl with ice water to interrupt the cooking and cool completely.

Peel the cooled artichokes to get to the heart, keeping the outer leaves for vinaigrette.

Cut the tip of the artichokes and remove the fluff from the center, leaving the heart cut into quarters.

Slice three large garlic cloves thinly, removing the central rib to reduce bitterness.

Brown the sliced garlic in cold olive oil to prevent burning.

Add the hydrated and cut pine mushrooms to the garlic and let them take flavor together.

Boil water with salt and cook the durum wheat pasta for approximately 8 minutes, as it will finish cooking in the sauce.

Add the chopped artichoke hearts to the garlic and mushrooms, integrating the preparation and grinding fresh black pepper into the mix.

Pour a small glass of marsala wine into the mixture and let the alcohol evaporate.

Add cream to the sauce and heat it well with the other ingredients.

Add the partially cooked pasta to the sauce and stir slightly to allow the sauce to coat the pasta.

Finish with freshly chopped parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens