Stellette pasta is a diminutive soup pasta. Use it in this light soup made with veal stock, earthy portobello mushrooms and red wine. Serve with freshly grated Parmesan cheese on top and some crusty bread.
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1/2 (500g) pack stellette soup pasta, such as De Cecco
750ml (1 1/4 pints) veal stock
1 grilled portabello mushroom, sliced
1 tablespoon tomato purée
1 tablespoon red wine
salt and freshly ground black pepper to taste
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Method Prep:5min › Cook:10min › Ready in:15min
In a large pot, combine pasta, stock, mushroom, tomato purée, wine, salt and pepper. Cook over medium high heat for 8 to 10 minutes, or until pasta is tender.