Today’s recipe is easy-to-prepare and very tasty. I cook it when I’m in rush as it requires only 40 minutes in total. Fortunately, my daughter likes it a lot and this makes it a fantastic fast and delicious recipe. Here I go with the recipe: / La receta de hoy es fácil de preparar y muy sabrosa. Lo cocino cuando tengo prisa, ya que solo requiere 40 minutos en total. Afortunadamente, a mi hija le gusta mucho y esto lo convierte en una receta fantástica, rápida y deliciosa. Aquí voy con la receta:
Ingredients: / Ingredientes:
- 500 gr Spaghetti / 500 gr de espagueti
- 4 – 5 field mushrooms / 4 – 5 setas de campo
- 1 package of sour cream / 1 paquete de crema agria
- Salt, white pepper, parsley, olive oil / Sal, pimienta blanca, perejil, aceite de oliva.
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Preparation: / Preparación:
Start with the preparation of sauce and pasta at the same time. Pour 1.5 liters of filtered water at a stew-pot and put it on heat. Peel the field mushrooms, cut them in half and than in pieces 5 mm thick. In a fry-pan add 2 spoons of olive oil and add the mushrooms.
Fry the mushrooms until they are fully shriveled (lost volume, changed color and start to become soft). Add the sour cream and mix well. Add one cup of cold filtered water, salt and dry seasoning (of you use fresh parsley, add it only at the end of sauce preparation).
Let the sauce cook in moderate heat, stirring time after time. The sauce should be thickened, but be still juicy at the end.
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Meanwhile, cook the pasta (spaghetti) al-dente as shown here. With the help of a colander drain the spaghetti and add them to sauce.
Stir well the spaghetti until the pasta and the sauce are fully integrated. Serve the pasta nicely in a big plate. Add grated Parmesan, as per your taste, and decorated with cherry tomatoes and fresh basil leaves.
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