Pasta a La Boscaiola with Mushrooms and Green Peas Recipe
In my opinion, this is an original and one of the most delicious types of quick pasta. Beef with mushrooms is a surprisingly tender combination, and peas add freshness. Herbs and garlic are responsible for the aroma. Each ingredient is important and adds its own charm, so try to save the recipe in this video. You won’t regret it, it’s delicious!
Servings
4
Cook Time
25minutes
Servings
4
Cook Time
25minutes
Ingredients
Instructions
  1. First you need to prepare all the ingredients – peel the onion and garlic, defrost the minced meat or twist the meat through a meat grinder, if there is no ready-made.
  2. Chop the onion and garlic finely. In a frying pan, melt the butter, add the olive oil and fry the onion and garlic until Golden.
  3. Chop the mushrooms, add to the pan, and mix.
  4. Add the minced meat and mix again. Add salt to taste, seasoning “Herbs of Italian cuisine”. Fry everything together for about 10 minutes.
  5. Drain the water from the jar with green peas, add the peas to the minced meat and mushrooms. Stir-fry for another 5 minutes. Grate the cheese.
  6. Add the grated cheese to the pan, cover and remove from the heat.
  7. Bring the pasta water to a boil, add salt, and boil the pasta until tender. Put a portion of pasta on a plate, top with a portion of minced meat with mushrooms and peas. Sprinkle with chopped herbs. Bon Appetit!
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