Pappardelle with Cabbage Sprouts, Porcini Mushrooms and Feta

First, boil cabbage sprouts in plenty of salted water until al dente, then rinse with cold water. Then cut into quarters.

Cook pappardelle al dente according to package instructions.

Chop porcini mushrooms and dried tomatoes. Peel and finely chop shallots and garlic.

Melt butter in a pan and brown slightly. Sauté porcini mushrooms in it. S

chalots, garlic, cabbage sprouts and dried tomatoes. Season with salt and pepper and pour in the vegetable stock.

Add pappardelle and some oregano and toss well.

Arrange in pasta plates, drizzle with a little olive oil and sprinkle with feta and oregano and serve.

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