Mushroom pasta with cream and pesto
- 500 g chestnut mushrooms
- 6 king oyster mushrooms
- 500 g durum pasta
- 2–3 tablespoons of green pesto
- 300 ml rice cream
- 2–3 cloves of garlic
- a little water
- sliced almonds
- olive oil, salt and pepper
Wash the mushrooms. Halve or quarter the chestnut mushrooms and cut the king oyster mushrooms into strips. Soften in a little oil, then fry until golden. Season with salt, pepper and crushed garlic, then add the green pesto. For the best results, make sure to use pesto made with real pine nuts.
Combine the ingredients well, then stir in the cream. Season with salt and pepper and add a little water to thin the sauce.
Stir in the cooked pasta, top with a scattering of toasted almond slices and serve at once.