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Strozza Pretti alla Boscaiola

Strozza Pretti alla Boscaiola
Strozz If you have portobello mushrooms, onion, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

1
Roll out pasta to No. 4 setting, roughly 1/8th inch thick.
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PastaPasta
RollRoll
2
Cut pasta sheets into 4 inch long pieces and fold each in half.
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Lasagne NoodlesLasagne Noodles
3
Cut roll into strips 1/2 inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside.
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RollRoll
4
Bring 6 quarts water to boil and add 2 tablespoons salt.
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WaterWater
SaltSalt
5
In a 12 to 14 inch sauce pan, heat olive oil, and saute onion and celery over medium high heat until soft, about 8 to 10 minutes.
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Olive OilOlive Oil
CeleryCelery
OnionOnion
SauceSauce
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Sauce PanSauce Pan
6
Add mushrooms and cook until sweated, about 8 to 10 minutes.
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MushroomsMushrooms
7
Add tomato sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft.
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Tomato SauceTomato Sauce
PastaPasta
WaterWater
8
Drain well and place in pan with mushrooms. Toss until well coated.
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MushroomsMushrooms
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Frying PanFrying Pan
9
Add parsley, transfer to warm platter and serve.
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ParsleyParsley
DifficultyHard
Ready In1 h
Servings4
Health Score41
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
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