Spaghetti with Creamy Mushroom Sauce
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Both adults and children love this pasta. It is easy and quick to prepare. The main thing is not to oversalt it. It can be served as a side dish or as a standalone meal. You can use cream of any fat content for this sauce, but it's better to choose a richer one. If you do not consume animal fat, you can add more pasta water instead of cream to the sauce. Also, if you like it spicy, I recommend adding some pepper. Essentially, this is a recipe for a simple and delicious sauce that goes well with any side dish, as it can be used with buckwheat, rice, potatoes, or any vegetables.
Ingredients
- Durum wheat - 8.8 oz
- Pickled Chanterelles - 10 pieces
- Onion - 1 piece
- Dried parsnip - a pinch
- Flower Salt - 1 teaspoon
- Vegetable Oil - 3 fl oz
- Cream - 7 fl oz
- Salt - 1 teaspoon
Step by Step guide
Step 1
Prepare the main ingredients.
Step 2
Peel the onion.
Step 3
Cut into small cubes.
Step 4
Pour a little oil into the frying pan and heat it.
Step 5
Add the onion.
Step 6
Add the carrot to the frying onion.
Step 7
Then add the herb salt.
Step 8
Mix everything and sauté.
Step 9
Meanwhile, cut the champignon mushrooms into small pieces.
Step 10
Add the mushrooms to the pan with the onion.
Step 11
Add some more oil.
Step 12
Once the mushrooms and onion are almost ready, add the cream.
Step 13
Stir.
Step 14
Simmer with a lid.
Step 15
Meanwhile, bring water to a boil and salt it.
Step 16
Add 1 tablespoon of vegetable oil.
Step 17
Place the spaghetti into the boiling salted water with oil; they will sink on their own.
Step 18
Cook the pasta until al dente.
Step 19
Drain half of the water from the cooked pasta.
Step 20
Transfer the pasta to the pan with the mushrooms.
Step 21
Mix the ingredients in the pan.
Step 22
Serve in portions and enjoy.
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