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Spaghetti with mushroom sauce

Silky spaghetti coated in a rich chestnut mushroom sauce.
Sweet-savory tomato depth, bright with sun-dried tang and parsley.
Comforting, fragrant, and cozy in every forkful.

dinner ⏱ 15 min 450 kcal / portion 75.0 g carbs / portion (estimated) vegetarian glutenmilk

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v2 · rb0e705f985 20260727Z1751 100 g spaghetti Boil 125 g chestnut mushroom clean, sliced 1 piece shallot finely chop 0.5 pieces garlic finely chop 0.5 pieces tomato ½ can 40 g sun-dried tomato with the mushroom mixture 0.25 pieces parsley use ¼ tub parmesan to taste 🍳 boil spaghetti 🔪 slice and clean chestnut mushrooms 🍳 ⏱ 3-5 min fry chestnut mushrooms 🌀 blend fried mushrooms into a sauce 🔪 finely chop shallot 🍳 brown fry the shallot in the same pan as the mushrooms 🍳 add shallot and simmer 🔪 finely chop garlic 🍳 combine garlic and tomato, then simmer add sun-dried tomatoes with the mushroom mixture 🔪 chop parsley 🌀 mix in parsley 🌀 combine sauce with spaghetti Spaghetti Mushroom 🥘 🍽 top with grated parmesan tomato sun-dried tomato parmesan
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Preparation steps

  1. boil spaghetti
  2. slice and clean chestnut mushrooms
  3. fry chestnut mushrooms for 3-5 min
  4. blend fried mushrooms into a sauce
  5. finely chop shallot
  6. brown fry the shallot in the same pan as the mushrooms
  7. add shallot and simmer
  8. finely chop garlic
  9. combine garlic and tomato, then simmer
  10. add sun-dried tomatoes with the mushroom mixture
  11. chop parsley
  12. mix in parsley
  13. combine sauce with spaghetti
  14. top with grated parmesan

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