Creamy Mushroom and Sun-dried Tomato Spaghetti

Peel and cut onion in half. Slice it and throw in a large frying pan. At the same time, add olive oil. Sauté onion on a low-medium heat for about 3 minutes.

Meanwhile, slice sun-dried tomatoes into strips and add to the pan.

Cook spaghetti (or any other pasta) according to package instructions.

Rinse button mushrooms, remove the stems and peel off the outer skin using your hand or a knife. I peel the skin in order to remove all the dirt from the mushrooms. The skin comes off really easily. Slice and add to the pan. Cover the pan with a lid, add a few tablespoons of water and cook for 5 minutes.

Meanwhile, wash and coarsely chop the parsley. Throw it in the pan and sauté for a minute before adding fresh cream.

Bring to the boil, reduce the heat to low-medium and simmer until cream thickens. If you want to thin the cream, pour in some water (about ⅓ cup to ½ cup). This will also make the sauce a bit lighter.

Taste and season with salt if necessary. I did not use any salt at all to season the sauce because it wasn’t needed. Pour the sauce over spaghetti and mix well. Serve while still warm!