- 350 g of Conchiglie pasta
- 25 g of dried morels
- 50 g of butter
- 200 g of mascarpone
- 100 ml of white wine
This recipe is made in partnership with Saveurs Green.
Rehydrate the morels in a small bowl of hot water for 15 minutes. Drain them, and save the rehydration juice.
Cook the pasta al dente according to package instructions.
Melt the butter in a large pan. When it foams, add the morels and sauté for 3 minutes.
Add the filtered morel juice and the white wine. Let evaporate a little, then add the drained pasta and mascarpone. Season with salt and pepper and mix.
Place a portion in the MB Warmer heating bento box and reheat it using the program 2 before eating.