Spaghetti with mushrooms and taleggio cheese
"Spaghetti with mushrooms and taleggio cheese is a vegetarian pasta dish, perfect for autumn, and ideal for preparing in just 25 minutes! The creaminess of the taleggio cheese blends with the delicate flavor of the mushrooms in this pasta with taleggio, creating an unforgettable experience. Discover our spaghetti with mushrooms recipe and bring a rich and tasty vegetarian dish to the table."
Dietary Information
Servings:
- 1
To prepare the spaghetti with mushrooms and taleggio cheese, first wash the chanterelles and dry them well. Then divide the larger ones into 4 1 and leave the smaller ones whole. Pour a drizzle of oil into a pan, add the mushrooms 2 and let them cook for 10 minutes, then add salt and finely chopped garlic 3.
- 2
Let it flavor, then add a ladle of hot water 4 and cook for another 10 minutes 5. Meanwhile, prepare the taleggio sauce: pour the cream and black pepper into a saucepan 6 and heat gently over low heat.
- 3
In the meantime, clean the taleggio cheese from the rind 7 and cut it into pieces 8. When the cream is hot but not boiling, pour the taleggio cheese into the saucepan 9.
- 4
Stir with a whisk 10 until the cheese is completely melted and the cream is consistent 11. Then turn off the heat and let it cool. Meanwhile, cook the spaghetti in boiling salted water to taste 12.
- 5
Drain the pasta al dente and transfer it directly into the pan with the mushrooms 13; add a ladle of cooking water 14 and plenty of chopped parsley 15.
- 6
Briefly sauté everything, then turn off the heat, add the fondue 16 and stir the pasta well 17. If you prefer, you can add grated black pepper. Plate and serve your spaghetti with mushrooms and taleggio cheese hot 18!
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