Mushroom & Walnut Spaghetti

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Mushroom & Walnut Spaghetti

Yield 2

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

It seems fancy, but is basically a pantry party. Difficulty: Medium

Ingredients

• 1/3 cup dried forest mushrooms
• 1 cup boiling water
• 1/2 cup walnuts, toasted and finely chopped
• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 1 large pinch of salt
• 3 cloves garlic, peeled and finely sliced
• 1 tablespoon fresh oregano, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1/3 cup white wine
• 1 continental stockpot sensations vegetable stock (you can sub this out for a teaspoon of your fave vegetable stock)
• 500 ml water
• 200-250g spaghetti
• Parmesan rind (for extra flavor)
• Extra-virgin olive oil (for garnish)
• Lemon zest (for garnish)
• Extra Parmesan (for garnish)

Instructions

1. Start by soaking the dried forest mushrooms. Place them in a bowl and pour 1 cup of boiling water over them. Set them aside to rehydrate for about 10-15 minutes.
2. In a pan large and deep enough to make a bit of sauce, but also hold the pasta lengthways AND has a tight fitting lid, add a tablespoon of olive oil and sauté the onion with a pinch of salt over medium heat. Cook for about 5 minutes, or until the onion is softened and slightly golden.
3. Add the garlic, oregano, and rosemary to the pan. Sauté for an additional 2 minutes, until the mixture becomes aromatic.
4. Finely chop the rehydrated mushrooms and add them to the pan along with the chopped walnuts. Sauté for another few minutes.
5. Increase the heat to high and deglaze the pan with white wine.
6. If you have a section of Parmesan rind, you can add it to the pan at this point for a richer sauce.
7. Stir in the continental stockpot jelly, the water used to soak the mushrooms, and an additional 500 ml of water. Mix everything well.
8. Nestle the spaghetti into the simmering sauce, ensuring it's mostly submerged. Place a lid on the pan, reduce the heat to medium-low, and let it cook for approximately 10 minutes, or until the pasta is just al dente. You can shake the pan gently halfway through to ensure all ends of the spaghetti are immersed in the liquid.
9. Once the pasta is cooked, remove the lid, toss the spaghetti through the flavorful sauce, and serve. Drizzle with extra-virgin olive oil, lemon zest, and extra Parmesan for a delightful finish.

Nutrition Facts

Calories

1019

Fat

48 g

Sat. Fat

10 g

Carbs

101 g

Fiber

8 g

Net carbs

93 g

Sugar

9 g

Protein

40 g

Sodium

731 mg

Cholesterol

62 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.