400 grams white button mushrooms
200 ml double cream
150 grams finely crushed peanuts
2 teaspoons tomato paste
1 large onion
400 grams pasta
Finely chop up the onion and sauté it on a tablespoon of oil, until translucent. To that, add the chopped up mushrooms and sauté, occasionally stirring and adding more water (I added about 200 ml in total), for about 15 minutes. In the meantime, put the pasta in a lot of salted water and cook al dente. In another bowl, mix the double cream and the tomato paste and set aside. When the mushrooms are cooked and ready, puree them completely in a blender, slowly adding the cream and tomato paste mixture. Pour it into the serving bowl, tip in the crushed peanuts (leave a bit for sprinkling on top), and serve immediately with cooked pasta.
