Casarecce with mushroom sauce

Ingredients

for 4 servings

• extra virgin olive oil 40 g
• yellow onions 50 g chopped
• fresh garlic 2 cloves unpeeled
• mixed fresh mushrooms 300 g in medium dice
• chopped tomatoes 200 g
• water 60 g
• tomato paste 10 g
• black pepper 2 pinches
• fine salt 1 Liffo spoon
• casarecce pasta 320 g
• fine salt 3 Liffo spoons
• parmigiano reggiano 25 g grated
• fresh parsley 15 g chopped

Allergens: gluten

Setting up Liffo

Container 1

In the first container put 20 g of extra virgin olive oil, 50 g of yellow onions, chopped and 2 cloves of fresh garlic, unpeeled.

Container 2

In the second container put 150 g of mixed fresh mushrooms, in medium dice.

Container 3

In the third container put 150 g of mixed fresh mushrooms, in medium dice.

Container 4

In the fourth container put 200 g of chopped tomatoes, 60 g of water, 10 g of tomato paste, 2 pinches of black pepper and 1 Liffo spoon of fine salt.

Container 5

In the fifth container put 160 g of casarecce pasta and 3 Liffo spoons of fine salt.

Container 6

In the sixth container put 160 g of casarecce pasta.

Container 7

In the seventh container put 20 g of extra virgin olive oil.

Container 8

In the eighth container put 25 g of parmigiano reggiano, grated and 15 g of fresh parsley, chopped.

• Select when the recipe should be ready

Liffo needs 38 minutes of cooking for this dish.