Spaghetti with broccolis and mushrooms cream

Ingredients

• 250g of spaghetti
• 1 whole broccoli
• 7 little fresh boletus
• 7 little fresh ceps
• 200ml of Ecomil Cuisine almond Bio 200 ml
• 1 bouquet of aromatic herb

 

 

 

Recipe for 2 serves

1. Cook the broccoli into boiling and salty water, (only a few minutes are enough) then retire it from water and chop it into little pieces.
2. Report the broccoli cooking water to boil and cook the 250g of spaghetti.
3. In a fry-pan on medium heat, put some olive oil and add the mushrooms, brown them during a few minutes and then add the cream. Season with aromatic herb.
4. In a big wok on low heat, introduce the spaghettis, the brocolis and the creamy mushrooms.
5. Sprinkle with a little breadcrumbs.