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Mushroom pasta

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

Mushroom pasta

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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Serves: 2

Prep: 10 min
Cook: 15 min

Ingredients
lightly salted butter
1 tsp Olive oil
2 garlic clove, crushed
130g Portobello and mixed wild Mushrooms, thickly sliced
500g fresh tagliatelle pasta
1 bunch parsley and Basil, chopped
Parmesan
rock salt and black pepper, to taste