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Traditional Egg Noodle with Sun Dried Tomato Sauce and Shitake Mushrooms

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Traditional Egg Noodle with Sun Dried Tomato Sauce and Shitake Mushrooms

340 grams

Fettuccine

15 grams

Shiitake Mushrooms-dried

1 Tbsp

Roasted Garlic Olive Oil

500ml jar

Sun Dried Tomato Sauce

1 Tbsp

Herbs for Pasta & Pizza

Parmesan Cheese (preferably Parmigiano-Reggiano)

Sauté shiitake mushrooms in olive oil according to package instructions and set aside.
In a sauce pan heat the Sun Dried Tomato Sauce.
Add the sautéed shiitake mushrooms and let simmer for 15 minutes.

Toss the cooked pasta with the sauce. Arrange the pasta on serving plates. Garnish with herbs for pasta, parmesan cheese and fresh basil.

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