Creamy wild mushroom, lemon and parsley pasta
- December 2007
- Serves 2
- Ready in 20 minutes
This creamy pasta recipe is packed with plenty of meaty mushrooms making it a satisfying vegetarian dinner.
- 48.4g (19.9g saturated)
- 78.4g (3.8g sugar)
- 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
- 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.
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.
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