Garlicky mushroom spaghetti
Waitrose and Partners

Garlicky mushroom spaghetti

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Emeli Sandé on episode 15, season 1, of Dish, the Waitrose podcast. It was served with chocolate-dipped honeycomb for dessert. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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  • 2 tbsp olive oil
  • 200g Waitrose 1 Mixed Exotic Mushrooms, trimmed and sliced
  • 150g spaghetti
  • 2 garlic cloves, finely sliced
  • ½ lemon, zest and a few drops of juice
  • 30g finely grated Parmigiano Reggiano
  • 1 handful flat leaf parsley, finely chopped


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Add a good splash of single cream to the pan when returning the mushrooms for a slightly richer sauce.

And to drink...

Waitrose Rosé Champagne Brut NV would be delicious with this dish. 


Typical values per serving when made using specific products in recipe


2,001kJ/ 477kcals



Saturated Fat












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4 out of 5 stars1 rating