Mushroom Pasta with Port
a substantial pasta that goes well with a full bodied red wine
INGREDIENTS
6 tbsp extra virgin olive oil
6 shallots, sliced
6 cups sliced white mushrooms
1 tsp all purpose flour
3/4 cup hummus
3 tbsp port
4 oz sun dried tomatoes, chopped
fresh ground nutmeg
1 lb dried spaghetti
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
6 triangles of fried white bread, to serve
Heat 5 tbsp of oil in a large saucepan, add the shallots and cook over medium heat for 3 minutes. Add the mushrooms and cook over low heat for 2 minutes. Season to taste with salt and black pepper, then sprinkle over the flour and cook, stirring constantly, for 1 minute.
Gradually stir in the hummus and port, then add the sun dried tomatoes and a pinch of ground nutmeg, and cook over low heat for about 8 minutes.
3. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the spaghetti and remaining olive oil and cook for 12-14 minutes, or until tender but still firm to the bite.
Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer the spaghetti and mushroom sauce to a large serving plate and sprinkle over the chopped parsley. Serve with triangles of fresh crispy fried bread.