Ingredients
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2 tbsp Olive Oil
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200g Mixed Exotic Mushroomstrimmed and sliced
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150g Spaghetti
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2 cloves Garlicfinely sliced
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1/2 zest and a few drops Lemon
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30g Parmesanfinely grated
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handful Flat Leaf Parsleyfinely chopped
Directions
Garlicky mushroom spaghetti is one of my go to recipe for a quick vegetarian mid week suppers. Thank you Waitrose for this little gem, ready in 25 minutes
Steps
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1
Done
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Heat 1 tbsp oil in a frying pan over a medium heat. Add the mushrooms, season, and fry for 8-10 minutes tossing regularly until golden and any excess liquid has evaporated; tip onto a plate. |
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2
Done
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Meanwhile, bring a large pan of salted water to the boil. Add the pasta; simmer for 9 minutes. Just before draining, scoop out a cupful of the cooking water. |
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3
Done
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Return the frying pan to the heat with the remaining 1 tbsp oil, add the garlic and fry for 2-3 minutes until just turning golden. Tip the mushrooms back into the pan and toss together; add the lemon zest, pasta, 3 tbsp cooking liquid and ½ the cheese, tossing together over the heat. Season and squeeze over a few drops of lemon juice. Serve scattered with the parsley and remaining cheese. |
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4
Done
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Cook's tipAdd a good splash of single cream to the pan when returning the mushrooms for a slightly richer sauce. |
