Woodman’s Penne - Gluten Free Felicia

Woodman’s Penne

Woodman’s Penne

  • Difficulty:
  • Quantity:
    4 people
  • Preparation time:
    35 minutes
  • Cooking time:
    7-9 minutes


  • 320 g Brown Rice Penne
  • Onion to taste
  • 200 g Asparagus
  • 250 g Cardoncelli mushrooms
  • Garlic to taste
  • 300 g shelled broad beans
  • Thyme to taste
  • 80 g Potatoes
  • Himalaya salt to taste
  • Extra virgin olive oil and salt to taste


Cook the broad beans with potatoes and onions, add salt and then blend it all. Cook the mushrooms with extra virgin olive oil and garlic. At half-cooking add the asparagus tips, then the broad bean purée. Cook the pasta al dente and drain, add the seasoning already prepared and fry all in a pan on a high flame. Complete the dish with extra virgin olive oil and a pinch of Himalayan salt.

Enjoy your meal