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Mushroom Casoncello with Sundried Tomatoes
Super easy


Category: Agnolotti and Casoncello


For 3 Person(s)

What you'll need:

1 package Talluto's Mushroom Casoncello
0.25 cup Unsalted Butter
0.25 cup Sundried Tomatoes, sliced
0.5 cup Pasta Water
0.5 tsp. Salt
0.5 tsp. Black Pepper
1 tsp. Parsley, roughly chopped
0.25 cup Freshly Grated Parmesan Cheese

Mushroom Casoncello with Sundried Tomatoes Directions

  1. Cook the pasta al dente, according to the instructions on the package.
  2. Meanwhile, melt the butter in a large skillet over medium heat. 
  3. Just before the pasta is cooked, add the sundried tomatoes to the butter and simmer slightly for 30 seconds. 
  4. Drain the pasta, saving a ½ cup of water and add to the skillet. 
  5. Season with salt and ground black pepper. Top with chopped parsley and parmigiano cheese.

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