Mushroom with mushrooms sautéed with oil, parsley and garlic and broccoli 

Clean and slice your mushrooms. In a pan, flavour the extra virgin olive oil with a clove of garlic, then add the mushrooms and cook for about ten minutes. When cooked, add a few tablespoons of fresh cream and stir. Cut the broccoli into rosettes and boil them in salted water. Keep some aside for the final garnish and blend the rest using an immersion blender, adding a little oil to thicken, until creamy.

Cook your pasta in boiling salted water for 12 minutes, then drain all cooking water from the shapes (place them with the hole facing downwards on a clean tea towel). Stuff the two parts of Mushroom (stem and cap) with your broccoli cream.