Tortiglioni with Mushrooms and Cheese

A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.

Vegetarian Dinner Italian Pasta Mushroom

Estimated Nutrition

Calories

789.1

kcal / serving

3156.4 kcal total

Carbs

65.2g

per serving

260.6 g total

Fat

44.6g

per serving

178.5 g total

Protein

31.7g

per serving

126.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Ricotta Cheese

crumbled

100

Fontina

coarsely grated

Pecorino Cheese

finely grated

piece

Egg

lightly beaten

GrainsCereals

375

Tortiglioni

dried

NutsSeeds

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

6 tbsp

Vegetables

Cep

dried

200

Button Mushroom

finely sliced

Method

Boil tortiglioni for 7 minutes until al dente and drain.

Toss the hot pasta with the sauce until the egg starts to thicken.

Soak dried ceps in warm water for 20 minutes.

Drain ceps, reserving the soaking water, then squeeze dry and finely chop.

Heat olive oil in a pan and fry button mushrooms gently.

Add chopped ceps with 45ml of reserved soaking water and cook for 5 minutes.

Remove from heat and stir in ricotta, fontina, pecorino, and liquid beaten eggs.

Season the sauce with salt and pepper to taste.