A dish for those who do not like to bother with cooking pasta. I know there are such (myself) and cooking dinner in one pan is much more attractive than fiddling with a saucepan and frying pan. It seems like something is there, one saucepan is a plus, but no - when one saucepan in the sink is a minus, somehow... more joyful.
Spaghetti turns out to be tender, with a soft creamy mushroom taste and a slight piquancy of tomato and paprika.
We take:
- 250 grams of mushrooms (tastier - forest mushrooms, but if they are not there - brown champignons);
- Half a pack of spaghetti. You can use other pasta, but spaghetti is better - it is prepared more conveniently and more evenly;
- One onion;
- Clove of garlic;
- Hard cheese - 50 grams;
- Water - 400 milliliters;
- Cream - 100 ml - 20-30 percent (if the cream is 10 percent, then it is better to take 200 ml of cream and 300 ml of water);
- A tablespoon of tomato paste;
- A spoonful of sweet paprika;
- Herbs, spices, seasonings, salt - to taste. You can use a powder of mushroom or vegetable broth or a cube (vegetable or mushroom) - here for an amateur;
- A little vegetable oil.
How we cook:
We clean the mushrooms, chop them and fry them.
Next to the mushrooms, we send onion, chopped into small cubes, and crushed garlic. When the onion becomes translucent, salt, season with the selected herbs, seasonings, a spoonful of tomato paste.
Stir, fry a little more and then pour in the water and cream. Three cheese and when our sauce boils, pour it into it - stir it so that everything dissolves evenly.
Now we take the spaghetti, break it if the pan is small in diameter, or put it entirely if the pan is large and put them in the sauce. cover with a lid, cook for 15 - 20 minutes (perhaps less, it depends on what kind of pasta you have).
Do not forget to mix often, because the pasta will actively try to spoil everything and stick together in a huge lump.
Well, then - bon appetit!