Ingredients:
-200g spaghetti
-200g chestnut mushrooms, sliced
-75g dolcelatte, cubed
-Handful of walnuts, roughly chopped
-1 tbsp balsamic vinegar (fruity flavoured ones work particularly well, I used aged apple balsamic)
-1 small red chilli, chopped (optional)
-2 tbsp olive oil
Seasoning
Preparation:
- Cook the pasta in plenty of salted water, until al dente.
- While the pasta is cooking, fry the sliced mushrooms in the olive oil with the chilli (if using). Add the balsamic vinegar and walnuts and simmer until the vinegar has mostly evaporated.
- Drain the pasta and add to the sauce. Add the dolcelatte and stir through. Season well to taste, and serve immediately.