A creamy and enveloping first course, perfect for the cooler months. The delicate flavor of the field mushrooms harmoniously blends with the crunchiness and sweetness of the walnuts. A simple yet refined recipe, ideal for a Sunday lunch or an elegant dinner. Every bite holds the scent of the forest and the comfort of home
Clean the mushrooms by removing the earthy part of the stem and wiping them with a damp cloth or quickly rinsing them under water, then slice them thinly
2
Sauté the finely chopped shallot and garlic in a large pan with a drizzle of olive oil
3
Add the mushrooms and cook over medium heat for about 10 minutes, until they become soft. Season with salt and pepper, then remove the garlic
4
Transfer the mushrooms to a blender along with the cream. Blend until you obtain a smooth and velvety sauce
Tip:
If it's too thick, you can add a ladle of the pasta cooking water
5
Add the grated Parmigiano Reggiano and chopped walnuts, and mix until everything is well combined
6
Cook the pasta al dente and transfer it to the pan along with the cream and a little cooking water
7
Toss the pasta until it is perfectly coated with the mushroom cream, then add some chopped parsley
Cost
It's an inexpensive dish within everyone's reach. The main ingredients are affordable and easy to find. Ideal for those who want a refined first course without spending too much
Health
It's a balanced recipe, rich in fiber, plant-based proteins, and healthy fats from walnuts. Mushrooms provide valuable minerals and antioxidants. If prepared with little cream or light substitutes, it remains tasty yet more digestible and healthy
4.7
Rate
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