Durum Wheat Spaghetti with Mushrooms, Walnuts and Spinach
Spaghetti in a creamy sauce with the addition of mushrooms makes this a decadent pasta dish.
Boil the spaghetti in plenty of well salted water according to the cooking time on the packet or until al dente.
Meanwhile, heat 3 tablespoons of oil in a large frying pan over a moderate heat and add the onion, zest, walnuts and 1/2 teaspoon of pepper. Fry gently without browning for 10 mins or until the onion is soft. Add the mushrooms and fry for a further 10 mins or until the mushrooms are soft.
Turn up the heat and add 25ml of dry white wine. Simmer for 30 seconds, then add the cream, lemon juice, nutmeg and spinach. Mix well until the spinach wilts then season to taste.
Mix the mushroom mixture through the hot spaghetti. Pour into a large serving bowl and top with the parmesan.
150 grams Spaghetti
1/2 Brown onion, peeled and finely chopped
1/2 Lemon, zested
90 grams Walnut pieces
250 grams Portobello mushrooms, thickly sliced
1/2 Lemon, juiced
1/4 teaspoon Nutmeg
50 grams Spinach
40 grams Parmesan, grated
25ml Olive oil
25ml Dry white wine
Salt and pepper, to taste