Fusilli with autumn ratatouille

  • Difficulty


  • 350 g0SXE034
  • 150 g Brussels sprouts
  • 2 tbsp grated Parmesan cheese
  • 1 clove garlic
  • 300 g cauliflower
  • 2 shallots
  • 1 bunch parsley
  • 200 g honey mushrooms
  • salt and pepper
Fusilli n° 34


Clean the cauliflower, peel the tips, rinse in cold water and drain. Clean the Brussels sprouts removing the outside leaves. Wash and drain the honey mushrooms. Peel the shallots and the garlic, wash and mince them finely. Separately, once washed and dried, mince the parsley.In a saucepan heat some oil, add the chopped shallots and garlic and fry until soft; add the mushrooms and brown for 2-3 minutes stirring with a wooden spoon. Season with salt, pepper and the chopped parsley. In the meanwhile cook the pasta in a saucepan with plenty of boiling salted water. Five minutes before the pasta’s cooked add the tips of cauliflower and the leaves of sprouts.Drain the pasta with the cauliflower and Brussels sprouts and pour them into the saucepan with the mushrooms, add a few tbsp of the cooking water and flavour for a few seconds. Sprinkle with the remaining parsley and the parmesan cheese and serve warm.