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Garlicky mushroom spaghetti
Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins
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.
Cook’s tip
Add a good splash of single cream to the pan when returning the mushrooms for a slightly richer sauce.