Spirelli with Black Cabbage, White Beans and Oyster Mushrooms

Cook the pasta in plenty of salted water a little harder than al dente, drain, reserving 100 ml of pasta water. Drizzle the pasta with a little olive oil, mix and leave to cool.

Cut out the stalk of the black cabbage leaves and cut the leaves into wide strips. Heat butter in a pan, brown lightly and sauté oyster mushrooms and thyme. Add onion and black cabbage, toss and season with salt and pepper. Add beans, pasta and a little pasta water, cook down for 2 minutes and season again.

Arrange spirelli in deep plates and sprinkle with cheese and oregano.

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