Creamy mushroom pasta
Nutrition and extra info
Nutrition: Per serving
Ingredients
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Butter
butt-err
Butter is a dairy product made from separating whole milk or cream into fat and…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Lemon
le-mon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Parmesan
parm-ee-zan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
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