John Myers
Contents
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Ingredients
- 1 Fresh shallot
- 1 Clove of garlic
- 3 Stems Sage fresh
- 250 g Mushrooms brown
- 4 tbsp Rapeseed oil
- 200 g Spaghetti
- Salt
- 1 tbsp Butter
- 0,25 tsp Sweet paprika
- 100 g Parmesan
- Pepper from the grinder
Instructions
- Peel off shallot and clove of garlic, dice finely. Pluck sage leaves from stems and roughly pluck. Clean and slice mushrooms. Slice 40 g Parmesan cheese, finely grate the rest.
- Cook the spaghetti in plenty of boiling salted water according to the instructions on the package.
- Heat the oil and butter in a pan. Fry the mushrooms in it. Add shallots, garlic and sage and fry briefly. Season with salt, pepper and paprika powder.
- Drain the pasta, collecting 150 ml of pasta water. Add the pasta water and grated Parmesan to the mushrooms, heat briefly while stirring. Mix in the pasta, season if necessary. Arrange spaghetti with mushrooms and sage on plates and serve sprinkled with Parmesan and pepper.
Nutrition
Serving: 100gCalories: 336kcalCarbohydrates: 20.8gProtein: 10.6gFat: 23.5g
