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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
(58)
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.
- Place the porcini mushrooms in a small bowl and cover with warm water for 20 minutes.
- 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.
- 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.
- Cook the Italiamo spaghetti tricolore according to package directions. Reserve a cup of the pasta water.
- Toss the pasta in the sauce, adding the pasta water if the sauce is too thick for you.
- Dish it up using a long-pronged fork to twist the pasta on to the serving plate or bowl.
