Usually when I purchase some dried porcini mushrooms, I try and keep the one focal point the mushrooms.  Seriously, who wouldn’t?  Porcini mushrooms are just SO delicious on their own, nothing else is required!

However, I thought it was time to try something new and I had an idea that introducing walnuts, would be a great idea!  I wasn’t wrong and this meal was absolutely great!

The parsley pictured here is homegrown from my little herb pot/garden outside that I treasure!  I had to take a photo on top to show of my proud feature!

Makes:

• 2 serves

Ingredients:

• dried spaghetti for two
• 8-10 cherry tomatoes, crushed in the pan
• small serve of dried porcini mushrooms – usually buy a pack around the 50 gram mark.
• 1 tbs garlic mince
• 2 tbs good quality of extra virgin olive oil
• 3 tbs parmesan
• 1.5 tbs walnut pieces, crumbled
• pinch salt
• pinch pepper
• 1/2 tsp onion powder
• fresh parsley!

Instructions:

1. In your water for the pasta, place the porcini mushrooms.
2. Once boiled and the pasta and boil until ready.
3. Crush your tomatoes in a pan and add some of the porcini-soaked pasta water.
4. Mix in the 1 tbs of the olive oil, salt, pepper, onion powder, garlic and parmesan to get a thick sauce.
5. Seperate the porcini mushrooms and add to the crushed tomatoes mixture.
6. Stir the pasta and walnuts through and add once warmed, serve directly to the plate.
7. Drizzle the remaining olive oil on top and top with some parsley!