Ingredients :
- 6 medium portobello mushrooms
- 2 clove Fresh garlic crushed and diced
- 1 Saveurself's creamy béchamel
- 1 Pasta of your choice
- 1 Pepperoncini
- 4 Anchovies, good quality
- 1 Fresh parsley (Italian) chopped
Method :
- Sauté the sliced mushrooms in garlic and olive oil until desired consistency. If you choose to add anchovies and pepper do so before adding mushrooms.
- In the mean time, prepare the béchamel. Save has a brilliant recipe I don"t seem to have the current ability to attach, so please check out his recipes: saveurself
- Put the water on to boil in a large pot. Once boiling add salt then your pasta. For this recipe, I used fresh.
- Drain the pasta before al dente and combine with sauce. Garnish with fresh parsley.
- Serve immediately and enjoy!
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