Spaghetti in Red Wine, Mushroom and Cream Sauce
Over a year ago
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Ingredients
- 3 shallots. peeled and finely chopped
- 1 garlic clove. finely chopped
- 200ml red wine
- 2 tablespoons olive oil
- 3 teaspoons tomato puree
- 200ml double cream
- 50g garlic and herb soft cheese
- freshly ground black pepper to taste
- 75g dried wholewheat spaghetti
- 1 large mushroom. roughly sliced
Accompaniment
SponsoredGehring Niersteiner Riesling
The Gehring family has always been committed to making quality wines from some of the most renowned vineyard sites in Germany. Handcrafted, each wine expresses unique aroma and taste that is typical of the Rheinhessen. Well balanced with delicate aromas of lime and mineral notes. Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
I cooked this at my parents' house: I'm a veggie, they were having a meat dish, and some cream needed using up. The result was surprisingly delicious!Easy to make just one portion.
Method
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1
Bring a saucepan of water to the boil and add olive oil to a frying pan. Heat the oil, add the shallots and garlic and stir fry for 5 minutes until soft. Meanwhile, add the spaghetti to the boiling water and bring to the boil, then cook for 10 minutes. Add tomato puree to the shallot mixture, stir fry for half a minute, then add the mushrooms and red wine. Add black pepper to taste. Bring to a gentle simmer, cover, and cook until the spaghetti is done or until the sauce has darkened and thickened and the mushrooms are tender.
Drain the spaghetti, return to the pan and cover with a lid to keep warm. Add cream and cheese to the sauce and heat gently until the cheese is melted.
Stir the sauce through the pasta and serve immediately.
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