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Ingredients

1 onions onion
(peeled)
4 tbsp tbsp extra virgin olive oil extra virgin olive oil
2 garlic cloves garlic cloves
(peeled and crushed)
1 jars jar Italiamo Bechamél Sauce Italiamo Bechamél Sauce
30 g g Italiamo Dried Porcini Mushrooms Italiamo Dried Porcini Mushrooms
320 g g Italiamo Spaghetti Tricolore Italiamo Spaghetti Tricolore

Creamy pasta

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60 min
(44)

Method

Classically Italian and utterly delish, this creamy pasta recipe will have you rustling up a taste of Tuscany thanks to our Italiamo Week range in no time! Serve with two portions of your favourite vegetables on the side.

  1. Place the porcini mushrooms in a small bowl and cover with warm water for 20 minutes.
  2. Dice the onion and sauté on a medium-low heat until soft but not brown, about 10 mins. Stir in the garlic and cook for another minute.
  3. Add the mushrooms and Bechamélsauce and bring to a low simmer. Cook until the sauce thickens a little, around 30 minutes. Then taste and season with salt and pepper.
  4. Cook the Italiamo spaghetti tricolore according to package directions. Reserve a cup of the pasta water.
  5. Toss the pasta in the sauce, adding the pasta water if the sauce is too thick for you.
  6. Dish it up using a long-pronged fork to twist the pasta on to the serving plate or bowl.

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