Pasta with Thyme-Chestnut Mushrooms

Step 1

Cook the spaghetti in boiling salted water until al dente. Meanwhile, peel the shallot and garlic and finely chop. Trim the mushrooms and cut into quarters.

Step 2

Rinse, trim and thinly slice the scallions into long strips. Rinse the thyme and the basil, shake dry and pluck the leaves. Coarsely chop the basil leaves.

Step 3

Heat the oil in a pan and sweat the shallot and garlic until translucent. Add the mushrooms and saute until until the liquid has completely evaporated. Season with the herbs, salt and pepper.

Step 4

Add the cooked pasta, 3 tablespoons pasta water and the green onion strips to the mushrooms, toss briefly and serve in warmed plates. Serve with grated Parmesan.