Creamy mushroom pasta

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal681
  • fat51g
  • saturates29g
  • carbs23g
  • sugars4g
  • fibre3g
  • protein25g
  • salt1g
  • Ingredients
  • Method
  • Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 tbsp butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g button chestnut mushroom, sliced
  • 1 garlic clove, finely grated
  • 100ml dry white wine
  • 200ml double cream
  • 1 lemon, zest only

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200g parmesan (or vegetarian alternative), grated, plus extra to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 300g tagliatelle or linguini
  • ½ small bunch parsley, finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Method

    1. Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.

    2. 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.

    3. Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.

    4. 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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