Bronze Drawn Spaghetti with Porcini Mushroom Boscaiola Sauce

A dish that brings the fragrance of the Italian woods to the table: bronze-drawn spaghetti, perfectly holding a rich porcini mushroom sauce. Creamy and comforting, this recipe is made for those who love the deep, authentic flavours of traditional Italian cuisine.

1) Bring 700 ml of water to a boil in a non-stick pan.
2) Pour the contents of the package, cover, and cook over medium-low heat for 12 minutes, stirring occasionally. Remove the lid and continue cooking for 2 minutes.
3) Serve with extra virgin olive oil.

Add crumbled sausage and a handful of walnuts during cooking.

Pasta (durum wheat semolina, water) 88%, tomato, porcini mushrooms (Boletus Edulis) 3.2%, rice flour, salt, garlic, celery, carrot, onion, parsley, extra virgin olive oil. May contain traces of: other cereals containing gluten, almonds, hazelnuts, soy, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives. Store in a cool, dry place away from light. Made with dehydrated ingredients. Pasta origin: Italy. Cook before use.

ENERGY: 1448 KJ / 341 KCAL, FAT: 1.9 G, OF WHICH SATURATES: 0.9 G, CARBOHYDRATE: 67.4 G, OF WHICH SUGARS: 6.1 G, PROTEIN: 12.8 G, FIBRE: 4 G, SALT: 2 G. |