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Creamy wild mushroom, lemon and parsley pasta

Name: Creamy wild mushroom, lemon and parsley pasta
Cook time: 10 h
Total time: 10 h
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 200g dried pasta shells; 15g butter; 2 tbsp olive oil; 2 garlic cloves, finely chopped; 250g mixed wild mushrooms, such as large flat, chanterelles, ceps etc, cleaned and chopped into bite-size pieces; 25g pine nuts, toasted; 3 tbsp crème fraîche; 4 tbsp vegetarian parmesan, finely grated, plus extra coarsely grated parmesan, to serve; Handful chopped fresh flatleaf parsley; Grated zest of 1 lemon

Published: 30 Nov 07
Updated: 18 Mar 24

This creamy pasta recipe is packed with plenty of wild and meaty mushrooms making it a satisfying vegetarian dinner.

Easy
December 2007

Test kitchen approved

Serves 2
Ready in 20 minutes

This creamy pasta recipe is packed with plenty of wild and meaty mushrooms making it a satisfying vegetarian dinner.

Nutrition: per serving

Calories: 851kcals
Fat: 48.4g (19.9g saturated)
Protein: 30.6g
Carbohydrates: 78.4g (3.8g sugar)
Salt: 0.9g

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Ingredients

200g dried pasta shells
15g butter
2 tbsp olive oil
2 garlic cloves, finely chopped
250g mixed wild mushrooms, such as large flat, chanterelles, ceps etc, cleaned and chopped into bite-size pieces
25g pine nuts, toasted
3 tbsp crème fraîche
4 tbsp vegetarian parmesan, finely grated, plus extra coarsely grated parmesan, to serve
Handful chopped fresh flatleaf parsley
Grated zest of 1 lemon

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Method

Bring a large saucepan of salted water to the boil and cook the pasta according to packet instructions or until al dente. Drain well and return to the saucepan.
While the pasta is cooking, heat the butter and oil in a large frying pan over a medium heat until the butter is softened and foaming. Add the garlic and mushrooms and cook, stirring often, for 5-6 minutes, until softened and golden. Stir in the pine nuts and crème fraîche and bring just to a simmer.
Remove from the heat and toss into the pasta with the parmesan, parsley and lemon zest. Season with plenty of freshly ground black pepper and scatter with the extra grated parmesan.

Recipe from December 2007 Issue

Nutrition

Nutrition: per serving

Calories: 851kcals
Fat: 48.4g (19.9g saturated)
Protein: 30.6g
Carbohydrates: 78.4g (3.8g sugar)
Salt: 0.9g

delicious. tips

September is the start of the wild mushroom season, so it’s the perfect time to make this dish. Brush any dirt off the mushrooms – do not wash or they’ll soak up the water like a sponge.