Spaghettini with cream, mushrooms, walnuts and gruyère

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Sometimes we just don’t want to cook anything difficult and spend the evening by the stove. Then it’s time for some tasty quickie! This recipe is easy, requires minimum time and even a beginner can handle it.  Honza would also add that the resulting pasta shouldn’t be dry: dry pasta is the deadliest of sins to him. And remember – it has to be cooked al dente!

For 2 servings:

200 g spaghettini
5 creamy mushrooms
10 walnuts
20 ml walnut oil
50 g lamb’s lettuce
30 g Gruyère cheese (not too mature)
200 ml whipping cream (30%)
3 pcs okra
basil for garnish

First, boil the water. Pasta needs space, so make sure to use at least 2 liters of water and about 20 g of salt for 100 g of spaghettini.

Cut the cleaned mushrooms into smaller pieces, cut the okra, chop the walnuts lightly and grate the cheese.

Once the water boils, add the pasta. Lightly fry the nuts and mushrooms on a pan: use a little bit of walnut oil. Season with salt. Add the okra and fry.

Whenever I cook something, I add salt during the whole process. Salt needs to be cooked with.

Remove all the ingredients from the pan onto a plate. Pour some cream to the pan and let it reduce slightly.

Drain the pasta and add to the pan with a little water that you cooked it in. Stir a few times.

Reel the spaghettini on a pair of tweezers and put in the middle of the plate. Pour in the cream, add the mushrooms, okra and walnuts. Decorate with grated cheese, watercress and basil. Buon Appetito !

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