Are you getting a bit bored with your usual pasta dishes?  This recipe might just do the trick in renewing your interest in pasta by removing the normal tomato base and adding in some nuts!

Porcini mushrooms, are a favourite among the Italians and the lovely woody flavour blends well with the crunchiness of the nuts.  This recipe includes dried porcini mushrooms, but if you’re lucky enough to have access to fresh ones, definitely use those instead.

This also calls for some porcini oil which can be bought at your wholesalers or at a specialty food store.   If you can’t find it, try some truffle oil or use a little good quality extra virgin olive oil!

Veganize this by leaving out the parmesan!

Serves:

• Four

Ingredients:

• four serves of dried porcini (around 80 grams dried)
• handful of walnuts
• 1 cup water
• handful baby spinach
• 2 tsp garlic mince
• drizzle porcini oil
• 60 grams shaved parmesan cheese
• 1/2 bread slice (vegans use vegan bread)
• 60 grams red onion, sliced finely
• salt
• pepper
• four serves spaghetti, cooked and set aside

Instructions:

1. Soak the porcini mushrooms in 1 cup of warm water and set aside.  A good quality packet will only take 5 minutes to soften, however it may take longer with the brand you get!
2. Saute your onions in a little water and season them well.
3. Drop in the garlic mince and stir.
4. Mix in your mushrooms with the water.
5. In a blender, blitz the breadcrumbs with half of the walnuts and stir into your pot.
6. Once most of the water has been absorbed in add the pasta, mixing through throughly.
7. Near the end stir through your spinach and cheese.
8. Serve with a couple of remaining walnuts and grated cheese.  Drizzle your porcini oil on top!