Spaghetti with mushrooms and almonds sauce


30 MIN.

EASY

4 PORTIONS

Ingredients

Spaghetti 500 g
Mushrooms 500 g
Almonds 50 g
Cream 500 ml
White wine or vermouth 100 ml
Onion 1 pc
Extra-virgin olive oil
Salt, nutmeg

STEP BY STEP

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1
Peel and finely chop the onion. Lightly fry in a frying pan with a little extra-virgin olive oil. Add the washed, sliced mushrooms and leave to cook for about 5 minutes.
2
Add the white wine or vermouth and let it reduce. Once the alcohol has evaporated, add the cream or evaporated milk and stir well.
3
Finally, chop up the peeled almonds and add to the sauce. Add a little salt, a pinch of nutmeg to taste and you’re good to go.
4
Simply mix with the strained spaghetti (boiled in plenty of water) and serve.
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