cremose ricotta e funghi


200g ricotta cheese

250 g mushrooms (Agaricus or Chanterelle)

3 table spoons Olive oil (extra virgin)

100  ml white wine


1-2 garlic cloves

  • Cook the pasta according to the instruction for “al dente”. Before draining it, reserve about a cup of the water for later use.
  • Wash the mushrooms, chop them and place them in a hot frying pan together with the garlic. Cook on medium heat for a couple of minutes by adding salt, pepper and parsley. When the liquid is reduced to minimum, add the white wine and keep on the stove for 4-5 minutes
  • Place the ricotta cheese in a bowl and mix with some of the pasta water until it thickens to a creamy substance. Add the cream to the cooked mushrooms.
  • Mix together the pasta and the sauce for about a minute. Serve with fresh parsley and ground black pepper on top.

pasta with pesto from rocket salad and cherry tomatoes


240 g cherry tomatoes

20 g raw pine nuts

Olive oil

For the pesto:
100 g rocket salad

50 г pine nuts

65 g Parmigiano cheese, Grana Padano or Pecorino

1 clove of garlic

6 table spoons Olive oil

Salt and Black pepper

  • All the ingredients for the pesto need to be grinded together in a mortar by gradually adding the olive oil.
  • The pasta needs to be cooked according to the instructions for “al dente”.
  • You cut the cherry tomatoes in halves and place them in hot olive oil for a couple of minutes, followed by the pesto and 1-2 table spoons from the water in which the pasta was boiled, stir well for 1 minute.
  • Do not hold on the stove for longer, as the pesto will get darker and will lose its natural taste.
  • Place the pine nuts on a hot dry pan for a couple of minutes and add on top before serving.

arrabbiata sauce (vegan recipe)


2 tablespoons olive oil (extra virgin)

2 cloves of garlic, peeled and choppe

1-2 dried chilli pepper

500 g tomatoes (chopped

4-5 basil leafs

Grana Padano – optional

  • Saute the garlic and the chilli peppers in olive oil for a couple of minutes.
  • Remove the peppers and add the chopped tomatoes in the frying pan. Season with salt and black pepper, and leave on medium heat.
  • Boil the pasta according to the instructions, add some of the water in which the pasta has boiled to the sauce.
  • Stir together the sauce and rigatoni by adding the basil leaves.
  • You are ready to serve four portions of vegan Arrabbiata legumes pasta, enjoy!