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Egg Maccheroni with “Saint Germain” sauce - Pastas Gallo : Pastas Gallo

Egg Maccheroni

with “Saint Germain” sauce

50'

medium

Ingredients

125 g of Gallo egg Maccheroni

50 g of onion, chopped

6 mushrooms

6 prawns

60 ml of cream

A handful of fresh mint

Parmesan cheese, grated

Salt, oil and pepper.

Preparation

Step 1

Cook the pasta in abundant boiling water with a pinch of salt.

Step 2

Sauté the onion with oil in a pan over low heat for about 20 minutes.

Step 3

Add the finely sliced mushrooms and cook for 5 more minutes. Add the peeled and halved prawns.

Step 4

Turn off the heat and let it cook in the residual heat in the covered pan.

Step 5

In a small pot, add the cream and bring it to the boil. Add fresh mint leaves, remove from heat and cover.

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