Late Summer Pasta

Cook: 20 min
Servings: 4

Ingredients

200 g Apetina® Classic Cubes in Brine
1 shallot
1 clove of garlic
60 g butter
150 beech mushrooms
400 g spaghetti
2 tbsp capers
10 almonds
4 l of water
0.5 tbsp seasalt
10 stalks of fresh oregano
10 stalks of leaf parsley
0.5 lemon

Twist

The heat of the spaghetti and greens will gently melt the white cheese cubes and makes the spaghetti dish herbal and creamy

Serving

Decorate the pasta with some fresh chopped parsley and oregano

Mushrooms, creamy white cheese and a hand full of nuts are the basis for this enjoyable pasta for everyday meals.

Finely chop the shallot and crush the garlic clove. Separate the mushrooms and clean if needed. In the meantime drain the white cheese cubes. Finely chop the almonds and roughly cut the capers. Bring the water with seasalt to the boil, add the spaghetti and let it boil for approx. 10 min. Melt the butter in a frying pan and allow it to brown gently to release the nutty aroma of the butter. Add the shallot, garlic and almonds and stir for approx. 30 sec. before adding the mushrooms. After 2 minutes of frying add the capers and zest of ½ lemon. Add 2 dl of boiling water of the spaghetti to the pan and let it evaporate. Drain the spaghetti and toss it together with the white cheese cubes and vegetables. Roughly chop the oregano and parsley and finish the pasta. Season with salt and black pepper to your taste.