Brown rice penne with purple cabbage and mushrooms

Ingredients for 3 servings:



Heat the extra virgin olive oil in a frying pan with the onion and the boletus mushrooms. Cut the purple cabbage into julienne strips and cook it in boiling water for about 10 minutes. Drain the cabbage and blend it, and add 2 tablespoons of oil, a pinch of salt and pepper. Emulsify and add it to the mirepoix in the frying pan. Boil the penne and drain them, add them to the mixture and toss to coat. Serve and decorate.


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