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Spaghettini with fresh Mushrooms and Parsley


Bring a large pot of water to boil, add salt and cook the pasta following the package instructions.

In a large skillet warm up the olive oil and add the garlic and chilli under constant stirring with a wooden spoon for up to one minute, until the flavors come out. Briefly sauté the onions until translucent, add mushrooms and turmeric powder and cook everything for about 5-7 minutes on medium heat.

Mix cashew butter and water in a small bowl with a wisk to get a smooth texture. Add to the mushrooms and quickly bring everything to boil for 1 minute until creamy. Add parsley.

Mingle spaghettini and mushroom cream and serve with grated cashews.

Rapunzel Products

503560 Spaghettini semola, no.3
140200 Cashew butter, HAND IN HAND
204545 Cashew kernels crushed, HAND IN HAND
1200135 Atlantic sea salt fine
1000695 Olive oil extra virgin

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