Servings:
4
Prep time:
15
Cooking time:
25
INGREDIENTS
- 320 g mafalde pasta
- 150 g tempeh
- 1 gold onion
- 10 g dried porcini mushrooms
- half a spoon of dried basil
- 100 ml white wine
- 700 ml vegetal broth
- extra virgin olive oil
- salt
- Pepper
INSTRUCTIONS
- Soak dried mushrooms in a cup of lukewarm water
- Chop the tempeh stick into cubes and brown it with 2-3 tablespoons of oil in a medium heat skillet. After about 5 minutes of cooking, pepper it lightly and remove from the heat when it is golden evenly
- Chop the onion and brown it in a rather high and wide pan with 2-3 tablespoons of oil for 10 minutes at medium-low heat. Drain the mushrooms, chop finely, then add the mushrooms and pasta to the onion mixture, stirring briefly so as to flavor everything. Blend with the wine and pour about 400 ml of boiling broth initially, cover with a lid and continue cooking, when needed pour more broth but in moderate quantities. About 3 minutes before the pasta cooking time add the tempeh and the basil, salt and pepper. The pasta must eventually have absorbed the broth and have a creamy appearance
- Distribute the mafalde into the plates and, if necessary, complete with a little oil.
