We return to @lacocinadeIrene to enjoy one of her easy and delicious recipes. Today she prepares a pasta with one of our 100% vegetable creams that you liked the most. take note! ?

? Fagottini stuffed with boletus cream and cheese sauce ?

Ingredients.

For the fresh pasta:
- 100 gr flour.
- 1 egg.
- 1 tablespoon of olive oil.
- 1 pinch of salt.

For the filling:
- Iberitos boletus and truffle cream.
- Salted bacon.
- Onion.
- Mushrooms.
- Salt and pepper.
- Grated soft cheese.

For the sauce:
- Grated cheese for melting.
- Cream.
- Salt and pepper.

We begin by preparing the dough for the fresh pasta.
To do this we mix all the ingredients and knead them well until we get a homogeneous dough. Cover with plastic wrap and reserve in the refrigerator for at least 30 minutes.

Next, we prepare the stuffing: we fry some finely chopped onion together with some small cubes of salted bacon. When it starts to brown, add some finely chopped mushrooms. Stir a couple of times, add the Iberitos boletus cream and a little cheese to the stuffing if desired.

Then stretch the dough very thin, cut squares and put a little filling in the center.
Wet the edges slightly with water and seal making a kind of little packages (Google how to shape the fagottini ?).

Allow to air dry for 30 minutes and cook in plenty of salted water.

For the sauce, put a good amount of grated cheese in a frying pan and once melted add the cream. Season with salt and pepper.

Serve the cooked pasta with a little cheese sauce and parsley on top for garnish.

Take the first bite and tell us about it?