Straccetti with Porcini Mushrooms and Walnut Cream

Straccetti with Porcini Mushrooms and Walnut Cream

Author: @per_un_pugno_di_lenticchie_

Indulge in the extraordinary flavors of Straccetti, the latest pasta innovation from Pasta Morelli! Elevate your culinary experience with this delectable recipe featuring Straccetti pasta made with wheat germ—a treasure trove of essential nutrients like B vitamins, vitamin E, amino acids, minerals, proteins, and healthy fats. Unlike traditional milling processes that discard the germ for shelf-life reasons, Pastificio Morelli preserves this nutritional powerhouse, ensuring you savor every bite.

✨ Serves 2 ✨

🛒 Ingredients:

  • 160 g of Straccetti pasta by Pasta Morelli
  • 20 g of organic dried porcini mushrooms
  • 10 walnuts
  • 140 g of soy milk
  • 20 g of type 1 flour
  • Extra virgin olive oil (to taste)
  • 1 clove of garlic
  • Fresh parsley (to taste)
  • Pepper (to taste)
  • A pinch of nutmeg
  • Sea salt (to taste)

👩‍🍳 Instructions:

  1. Begin by rehydrating the dried porcini mushrooms. Place them in warm water for about 20 minutes, then drain and slice them into thin strips.

  2. In a small saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  3. Stir in the sliced porcini mushrooms and cook until they become tender and slightly crispy.

  4. While the mushrooms are cooking, toast the walnuts in a dry skillet until they become aromatic and lightly browned. Then, finely chop them.

  5. In the same skillet used for the mushrooms, add a bit more olive oil if needed and sprinkle in the flour. Stir continuously to create a roux, cooking until it turns a golden color.

  6. Gradually pour in the soy milk while stirring to avoid lumps. Continue cooking until the sauce thickens.

  7. Add the chopped walnuts, a pinch of nutmeg, and freshly ground pepper to the sauce. Stir well to incorporate all the flavors.

  8. Cook the Straccetti pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and go back to the sauce. Gently fold in the cooked Straccetti pasta, ensuring it's thoroughly coated with the creamy walnut sauce. If the sauce seems too thick, you can add a splash of reserved pasta cooking water to achieve your desired consistency.
  9. Finish with a sprinkle of fresh parsley and a pinch of sea salt to taste.

  10. Serve your Straccetti pasta with porcini mushrooms and walnut cream hot, garnished with extra parsley for a burst of color and flavor.

This remarkable dish not only celebrates the innovation of Straccetti pasta but also nourishes your body with the wholesome goodness of wheat germ. Bon appétit! 🍽️✨

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