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Garlicky mushroom spaghetti
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2 tbsp olive oil
200g pack Waitrose 1 Mixed Exotic Mushrooms, trimmed and sliced
2 garlic cloves, finely sliced
½ lemon, zest and a few drops of juice
30g finely grated Parmigiano Reggiano
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.
Add a good splash of single cream to the pan when returning the mushrooms for a slightly richer sauce.
This recipe appeared within the June 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in May 2018.