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    Garlicky mushroom spaghetti

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 2


    2 tbsp olive oil
    200g pack 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
    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.

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    This recipe appeared within the June 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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