Mushroom pasta

By: Amanda Lamb From: Market Kitchen

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This recipe is classed as easy

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Prep time:
10 mins
Cook time:
15 mins
Serves:
2

Amanda Lamb’s simple spring dish of wild mushroom pasta is a light and healthy dinner option

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Ingredients

  • lightly salted Butter
  • 1 tsp Olive oil
  • 2 clove Garlic, crushed
  • 130g Portobello and mixed wild Mushrooms, thickly sliced
  • 500g fresh tagliatelle pasta
  • 1 bunch parsley and Basil, chopped
  • Parmesan
  • rocksalt and black pepper, to taste
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Method

1. Heat the butter with the olive oil in a frying pan until the butter is foaming. Lightly fry the mushrooms for 4-5 minutes, then add the garlic.

2. Cook the pasta in boiling salted water for 3-4 minutes, or according to the instructions on the packet, until al dente. Drain, reserving a little of the cooking water, then add to the pan with the mushrooms.

3. Stir in the chopped herbs and grate in some parmesan. Mix well, then add a splash of the cooking water to make a light sauce.

4. Pile the pasta onto a serving plate, season to taste with rock salt and black pepper, then serve with some shaved parmesan on top.

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