Raid the cupboard pasta

As I still have the flu, going to the grocery store was not on my top list this afternoon. Luckily, you can make luxurious meals out of very simple cupboard basics. So today I served walnut pasta on a walnut table:

 ½ dl dried ceps (herkkutatti in Finnish)
1 dl walnuts, slightly crushed
1 onion minced
1 clove garlic minced
1 tbsp olive oil
2,5 dl thick cream
1 dl milk
2 tbsp beanut butter (unsweetened)
salt, pepper and a pinch of dried sage
1 dl freshly grated pecorino (or parmesan)
pasta (e.g. spaghetti) cooked
 


Mix ceps and cream and refigerate for an hour or two. Sauté onion, garlic and walnuts in olive oil (I always cook the nuts as my husband is a bit allergic to them - cooking seems to take the worst edge off and Kari can eat cooked nuts without problems - same goes with apples and pears). Add the other ingredients but cheese and pasta and cook until the sauce thickens. Mix everything and enjoy. This recipe is for about four people.