To be served with Vacqueyras red “food & wine”.
On the nose, notes of red fruits, cherry, strawberry, and black fruits; blackcurrant, blackberry, blueberry, some spicy nuances, liquorice on the finish and silky tannins that will be underlined by the spices of the recipe.
This ample, delicious, perfectly structured wine will delight the guests with its aromatic persistence, substance and volume.
The red wine of Cru Vacqueyras should be drunk with pleasure and delicacy.
Whole-wheat spaghetti with creamy mushroom sauce
Ingredients (for 2 people):
- 350 g whole-wheat spaghetti
- 250 g small button mushrooms
- 20 g dried porcini mushrooms
- 100 g mascarpone
- 100 ml oat cream or other
- 1/2 bunch of fresh parsley
- 1 small shallot
- 2 cloves of garlic
- olive oil
- unrefined salt
- ground pepper
Wash and dry the parsley. Peel the garlic and shallot.
Place all this in a small blender, add a tablespoon of olive oil. Blend and set aside in a small bowl.
Dry the porcini mushrooms as indicated on the package. Chop them into small pieces.
Set aside. Wash the button mushrooms and cut them into thin slices.
Heat the olive oil in a frying pan. Arrange the button mushrooms and leave to brown gently for 5 minutes.
After this time, add the pieces of porcini mushrooms. Mix everything together and leave to cook for 3 minutes.
Add the parsley and mix with the mushrooms. Season with salt and pepper.
Mix the cream and mascarpone in a bowl and add this mixture to the pan.
Stir the cream into the mushrooms and leave on the heat without boiling for a little while.
Arrange the spaghetti on two pretty plates. Pour the sauce over the pasta and decorate with a small sprig of flat-leaf parsley.
Serve immediately with Vacqueyras Red.
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