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Pasta with Goat Cheese and Champignons

Pasta with Goat Cheese and Champignons


  • Farfalle macaroni
  • 1 table spoon of olive oil
  • 250 g. preserved and marinated champignons by AUGA
  • 2 slices of garlic
  • 100 ml of white wine
  • Salt, pepper
  • Handful of spinach
  • 50g of goat cheese


  1. Boil the macaroni, not over boil.
  2. Pour some olive oil into the frying pan, add the chopped garlic and fry it for a minute. Add the champignons. Pour the white wine and give it a minute for alcohol to evaporate. Add the cream, season it with salt and pepper.
  3. Transfer the boiled macaroni to the sauce pan and mix everything by stirring.
  4. Add the spinach.
  5. Crumble the goat cheese on the top of the dish.
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