Hearty spaghetti with champignons

Description Products Steps

Classic spaghetti originated in Naples and got its name for its resemblance to pieces of household rope - twine. At first their standard length was 50 cm, but over time it decreased by half. Classic spaghetti also has a standard width of 1.5 mm. Despite the fact that Italians love to experiment in the kitchen, they sacredly honor the classics. And one of the most classic fillings for spaghetti is mushrooms. They go perfectly with pasta. For cooking, you can choose any mushrooms, but it is best to take champignons - tender, with a pleasant aroma and neutral taste.

Calories
199,01 kcal
Protein
5,85 gram
Fat
4,15 gram
Carbohydrates
34,44 gram
~ Time
30 Min
Pepper
Complexity

Products per 4 serving:

Spaghetti

450 g
Champignons

300 g
Butter

1 tbsp. l. = 20 g
Onions

100 g
Vegetable oil

1 tbsp. l. = 17 g
A mixture of peppers

to taste
Salt

to taste
Fresh greens

to taste
Cherry tomatoes

6 pcs. = 120 g

Steps:

Wash the mushrooms and herbs, peel the onions and chop them. Cut the champignons into slices, but not too finely. Also, don't forget to bring a frying pan and a spaghetti pan.
Fry the mushrooms. Pour a little vegetable oil into the frying pan and fry the mushrooms. Add chopped onion there. When the excess moisture has evaporated, add a little butter to make the mushrooms more flavorful. Salt and pepper to taste.
Cook the spaghetti. Send the pasta to cook in salted boiling water. Cook until done. Since pasta manufacturers may have different cooking times, check the exact time on the package.
Assemble the dish. Place the prepared spaghetti on a plate and add champignons on top. Do not stir. Serve the dish hot.
Garnish the pasta with mushrooms with herbs and cherry tomatoes. If desired, the tomatoes can be cut into two halves or left whole.

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