Angela Hartnett cooked this recipe for Nick Grimshaw and guest Emeli Sandé on episode 15 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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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.
Add a good splash of single cream to the pan when returning the mushrooms for a slightly richer sauce.
Waitrose Rosé Champagne Brut NV would be delicious with this dish.
Typical values per serving when made using specific products in recipe
Energy | 2,001kJ/ 477kcals |
|---|---|
Fat | 19g |
Saturated Fat | 4.9g |
Carbohydrates | 58g |
Sugars | 3.1g |
Fibre | 5.1g |
Protein | 17g |
Salt | 0.4g |
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