Field mushrooms are ideal for this easy pasta recipe but you could use the wild or speckled chestnut types.
Serves 4
Ready in 30 minutes
Per serving:
603kcals
17.9g fat (7.5g saturated)
20.8g protein
95.8g carbs
3.2g sugar
1g salt
1. Put a large saucepan of water on to boil, ready for the pasta. Clean the mushrooms (with kitchen towel or a pastry brush, not under the tap) and slice as finely as possible.
2. Heat the oil in a large saucepan over a medium-low heat. Add the garlic and fry gently. As soon as it starts to become transparent and tender – about 1 minute – add the mushrooms and salt. Stir gently once, then cover and simmer for 10-15 minutes. Season to taste with freshly ground black pepper.
3. Meanwhile, cook the pasta in the boiling water for 2-3 minutes or until al dente. Drain briefly and quickly return to the saucepan. Fold the lemon zest and juice into the pasta with the butter, mushrooms and their juices. Check the seasoning. Fold in the Parmesan, garnish with tarragon and serve immediately.
© delicious. magazine
All you need here is a simple, fresh Italian white (like Soave or Frascati), served well chilled.
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