MUSHROOM PASTA WITH LEMON HERB CRUNCH
By Lisa Starr
Think al dente pasta strands draped in a creamy mushroom sauce and topped with a golden, lemon and herb-flecked crunch.
It's made in minutes yet tastes like you've been slaving over a hot stove all day.
Minimal effort with maximum return is my trademark.
Ingredients:
500g fettucine, linguine or other flat, long pasta
2 baskets small, brown mushrooms, sliced
3 teaspoons crushed garlic, divided
½ cup Panko bread crumbs
3 tablespoons olive oil, divided
2 tablespoons fresh thyme OR ¼ cup chopped parsley
¼ cup grated Parmesan
1 teaspoon grated lemon zest
3 spring onions, sliced
½ teaspoon chili flakes (optional but delicious)
Salt and coarse black pepper
¼ cup white wine (notes)
1 cup cream
Directions:
1: Bring a large pot of salted water to boil and cook the pasta till al dente (firm) before draining. Do not rinse but reserve 1 ½ cups of the cooking water.
2: Toast the Panko crumbs in a large pan, stirring for 5 minutes till golden, then add 2 tablespoons of olive oil, 1 teaspoon of crushed garlic, a pinch of salt, and lemon zest. Pour into a small bowl, add the herbs and Parmesan and set aside to cool.
3: Wipe out the pan, add the sliced mushrooms to the dry pan, and cook without stirring over medium heat till slightly golden and beginning to shrink.
4: Stir and allow to cook for a few minutes more then add remaining olive oil, garlic, chili flakes and spring onion, and cook till spring onion is wilted.
5: Add wine and allow to cook a few minutes till the alcohol has burned off, then add the cream, 1 cup of reserved pasta water, and seasoning and cook a few minutes to thicken.
6: Add the pasta to heat through and allow the sauce to coat the strands - add extra water if needed - then season with salt and pepper to taste and serve hot topped with the gorgeous, zesty crumbs. |
Enjoy!  |
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