Garlicky mushroom spaghetti

Name: Garlicky mushroom spaghetti
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 200 g Waitrose 1 Mixed Exotic Mushrooms, trimmed and sliced; 150 g spaghetti; 2 garlic cloves, finely sliced; ½ lemon, zest and a few drops of juice; 30 g finely grated Parmigiano Reggiano; 1 handful flat leaf parsley, finely chopped

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.

5 out of 5 stars(5) Rate this recipe

Healthy

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

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.
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.
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.