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Autumnal spaghetti

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Ingredients for 4 servings:

  • 500g spaghetti
  • Fat for frying
  • 2 handfuls of walnuts
  • 500 g mushrooms
  • 1 bunch of parsley
  • 1 cup cream (or vegan plant-based cream)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Mushroom pan with spaghetti and walnuts

Cook the spaghetti in plenty of salted water according to the package instructions and then drain in a colander. Meanwhile, finely chop the walnuts and slice the mushrooms. Chop the parsley. Heat a little oil in a pan and toast the chopped walnuts until lightly browned. Add the sliced ​​mushrooms to the hot pan and fry briefly. Now add the cooked spaghetti and mix everything well. Fry everything briefly, then deglaze with cream or plant-based cream and season with salt and pepper. Just before serving, stir in the chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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