Spaghetti with peas and porcini mushrooms
4 servings
30 minutes
Spaghetti with peas and white mushrooms is an exquisite dish of Italian cuisine, combining delicate creamy notes and the rich flavor of white mushrooms. Historically, pasta is the foundation of Italian gastronomy, and its combination with forest mushrooms and green peas adds freshness and lightness. White mushrooms have a rich aroma that beautifully unfolds in creamy butter, while delicate parmesan adds noble flavor nuances to the dish. This dish is perfect for both everyday dinners and special occasions when you want to enjoy the coziness of home Italian cooking. Its ease of preparation makes it accessible even for novice cooks, while the richness of flavors provides an unforgettable gastronomic experience.
1
If you are using dried mushrooms, they need to be soaked in warm water for at least 15-20 minutes. Fresh ones just need to be washed.
- White mushrooms: 50 g
2
During this time, prepare the spaghetti: add the pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water boils again, reduce the heat so that the water continues to boil and cook for another 10-12 minutes.
- Spaghetti: 350 g
- Salt: to taste
3
Melt the butter in a pan, add sliced mushrooms and cook until soft. Drain the spaghetti and add it to the pan with the peas. Toss everything together. Sprinkle with grated cheese and serve immediately.
- Butter: 120 g
- White mushrooms: 50 g
- Spaghetti: 350 g
- Canned green peas: 100 g
- Parmesan cheese: 70 g