Baked pasta with peas and mushrooms
Pasta al forno con piselli e funghi
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For 4 people
250 g short pasta of spelt
100 g frozen peas
125 g of soy sauce (ready)
50 g of dried mushrooms
oil
salt
pepper
nutmeg
Cook the pasta with frozen peas when the water boils, aside from rehydrate the dried mushrooms in hot water, drain pasta and peas, add the mushrooms and béchamel sauce, seasoning, adding a little oil and place in a Loaf pan with parchment paper.
Serve warm with nutritional yeast flakes or vegetable grain.
(cooking 45 to 180° C)
Thanks to Riccardo Gabbanelli
