Here is the recipe for a tasty first course, fragrant and creamy at the right level, wholemeal penne pasta with courgette and mushroom sauce. For this preparation we chose king oyster mushrooms, which are characterized by a very sweet flavour, by the fact that nothing of these mushrooms is thrown away but everything is used and by their important anti-inflammatory and neuroprotective properties. In fact, studies have shown that the polysaccharides contained in king oyster mushrooms are useful in counteracting the neurotoxicity of the accumulations of beta amyloid plaques, which are a characteristic of Alzheimer's disease (Zhang et al, Int J Med Mushrooms, 2020). The extra touch to this dish is given by a pinch of thyme, which gives flavor and many healthy properties. In fact, thyme contains minerals, such as potassium, calcium, magnesium, selenium and iron, and vitamins, among which A, C and group B stand out, especially vitamin B6, which participates in maintaining the brain levels of GABA, a neurotransmitter that helps keep stress under control (Halat et al, Nutrients, 2022).
320 grams of whole durum wheat penne pasta
400 grams of king oyster mushrooms
1/2 glass of white wine
1 ladle of vegetable broth
Grated Parmesan cheese
Himalayan pink salt
Extra virgin olive oil
Clean the mushrooms with a damp cloth and cut them into slices. Wash the courgettes and cut them into slices. Thinly slice the shallot and brown it in a pan with a drizzle of extra virgin olive oil. Then add the mushrooms and courgettes and leave to cook for a couple of minutes. Pour the white wine and let it evaporate. Continue cooking for about ten minutes, adding a ladle of broth. Season with salt and pepper. Boil the pasta and drain it al dente. Pour the pasta into the pan with the sauce and cook for a minute. Add the parmesan and a sprinkling of thyme, mix and serve.