medium-sized steel/porcelain mixing bowl
chopping board and knife
plates spoons to deseed
bell pepper strainer
250 grams Doña Elena Fusili Pasta
4 tablespoons Doña Elena Olive Oil
1/2 medium-sized onion, sliced thinly
2 cloves garlic, minced
2 celery ribs, trimmed, finely chopped
1 small red bell pepper, finely chopped
2 pieces tomatoes, deseeded and cubed
200 grams Jolly Shitake mushrooms
200 grams Jolly Whole Champignon mushrooms
2 tablespoons lemon juice
1 tablespoon whole grain mustard
2 tablespoons chopped basil leaves
In boiling water with salt, cook pasta for 9 minutes. Drain.
Meanwhile, heat 2 teaspoons oil in a frying pan over medium-high heat.
Add onion, garlic, celery, and bell pepper and then stir tomatoes for 2 minutes before adding mushrooms.
Whisk together remaining oil, lemon juice, and mustard in a bowl.
Add to pasta mixture with chopped basil leaves.
Note: Serves 4