Spaghetti cream and walnuts
Instructions
Soak mushrooms in warm water and squeeze dry.
Chop the onion and let it wither in 1 pan with 30 g of butter, then add the mushrooms, salt, pepper and let stand for 5 minutes.
Sprinkle with a little marsala, combine the cream, 1 teaspoon of flour and mix.
Cook until the broth has thickened slightly.
A few minutes before end of cooking add the kernels of nuts and chopped parsley.
Cook pasta al dente and dress with the sauce.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 10 walnut kernels
- 1 onion
- Dried porcini mushrooms
- Marsala wine
- 250 g of cooking cream
- Parsley
- 1 teaspoon of flour
- 30 g of butter
- Salt
- Pepper