If you love pasta and rich, creamy sauces, this recipe is definitely for you! Saccotini with four cheeses and mushrooms is an easy and delicious dish that comes together quickly and fills the table with wonderful aromas. Juicy mushrooms, thyme and white wine pair beautifully with the creamy sauce and the four-cheese filling. Toasted walnuts add a lovely crunchy touch and take the flavour to the next level. It is perfect for a relaxed family meal, but also for a special occasion when we want something delicious, warm and satisfying!
Saccotini with Four Cheeses and Mushrooms
If you love pasta and rich, creamy sauces, this recipe is definitely for you! Saccotini with four cheeses and mushrooms is an easy and delicious dish that comes together quickly and fills the table with wonderful aromas.
Ingredients
- 250 grams saccotini
- 50 grams walnut kernels
- 40 grams unsalted butter
- 1 garlic clove finely chopped
- 400 grams portobello mushrooms sliced
- 1 tsp fresh thyme or dried thyme
- 60 ml white wine
- 60 ml heavy cream
- 60 ml pasta cooking water
Instructions
- Bring a large saucepan of water to a boil and add 1 tablespoon of salt.
- In a dry frying pan, toast the walnuts, stirring until lightly golden and fragrant. Remove them from the pan and set aside in a bowl.
- In the same pan, melt the butter and add the garlic and mushrooms. Sauté until the mushrooms have released their moisture and are lightly browned. Add the thyme. Pour in the wine and allow it to evaporate for 1 minute. Add the cream, salt and pepper.
- Add the pasta to the boiling water and cook for 4 minutes. Drain and immediately transfer the pasta to the pan with the mushrooms. Add a little of the reserved pasta cooking water and toss well to combine.
- Transfer the pasta to a serving platter and sprinkle with the toasted walnuts and plenty of freshly ground black pepper. Serve immediately.
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