Emma Dean’s zesty mushroom pasta recipe
Emma Dean’s zesty mushroom pasta recipe
If you’re on the hunt for an easy family dinner dish, Emma’s zesty, herby mushroom pasta is your answer. The dish is packed with plenty of flavour — don’t forget the lemon zest to give it some zing!
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 tbsp butter, divided
- 500g portobello mushrooms, chopped
- 4 cloves garlic, minced
- 1 packet Vetta Rural Aid Penne Pasta
- 2 tbsp The Good Harvest Co. Plain Flour
- 1½ cups milk
- Zest 2 lemons, add as desired
- 1 tbsp chopped chives
- Salt & pepper, to taste
- ½ cup fresh parsley, finely chopped
- Shaved parmesan, to serve
Method
- In a saucepan over medium-high heat, melt the butter and sauté the mushrooms and garlic until the mushrooms have reduced in size and are glossy.
- When the mushrooms are almost cooked, cook the Vetta Rural Aid Penne Pasta in well-salted and boiling water for 10-12 mins.
- Once the mushrooms are glossy, in a separate bowl mix The Good Harvest Co. Plain Flour into the milk and then gently pour the milk and flour mixture into the mushrooms. Cook until the mixture thickens. Season with salt and pepper.
- Once the sauce is thick, stir through the zest from one lemon and all of the chives.
- When the pasta is almost al dente, ladle the cooked pasta into the sauce using a slotted spoon. Splash in some extra water if the sauce needs some extra moisture.
- Stir in the parsley and serve.
- Garnish with the extra lemon zest, shaved parmesan and freshly ground pepper.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
