for 4 person

Mushroom & almond mixture

2 tbsp	butter
200 g	brown mushrooms, quartered
100 g	almonds, coarsely chopped
¼ tsp	salt

Pasta

5 dl	vegetable bouillon
2 ½ dl	full cream
400 g	waxy potatoes, cut into approx. 1 cm cubes
250 g	spelt pasta (e.g. penne rigate)
50 g	Parmesan, grated
	salt and pepper to taste

Serve

200 g

apple sauce

How it's done

Mushroom & almond mixture

Heat the butter in a non-stick frying pan. Add the mushrooms and almonds, fry for approx. 8 mins. until golden brown, stirring occasionally, season with salt, then set aside.

Pasta

Bring the stock and cream to the boil in a pan. Add the potatoes and pasta, cover and simmer over a low heat for approx. 10 mins. until the pasta is al dente and only a small amount of liquid remains. Stir in the parmesan, season.

Serve

Plate up the pasta with the mushroom & almond mixture and apple sauce.

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