This is one of our favorite pasta recipes and appears on our table often. It is a Jamie Oliver recipe with a little twist, as I use Turkish red pepper flakes – any red pepper or paprika flakes would do – instead of fresh chilies. The children love mushroom too, so I add the red pepper flakes to the pasta after I serve them. The marriage of mushrooms, garlic, parsley and lemon is divine, really brings out the flavor of the mushrooms. A lovely, refreshing recipe to start the New Year 🙂
I like using different kinds of mushrooms – chestnut, portobello, oyster, shitake mushrooms would all work really well – for variety of flavor and texture. Served with a green salad by side, this makes a wonderful meal.
Serves 2 – 4 (serves 4 as a starter or 2 as a main course)
Preparation time: 15 minutes Cooking time:10-12 minutes
350gr/12oz mushrooms gently cleaned with a damp cloth and sliced (tear the oyster mushrooms)
6 cloves of garlic, crushed and chopped
45ml/3 tablespoon olive oil
1/2 juice of lemon
Handful of flat leaf parsley, finely chopped
1 teaspoon (or more!) red pepper (or paprika) flakes
Salt and pepper to taste
50gr/2oz grated Parmesan or Pecorino Romano to serve
Green salad to serve by the side
Put the pasta into a pot of salted boiling water and leave to cook until it is tender but still has a bite to it – this usually takes about 7 – 9 minutes, please check the pasta packaging for cooking al dente.
While the pasta is cooking, heat the olive oil in a shallow pan and add the mushrooms and garlic. Sauté for a few minutes, season with salt and pepper. Leave to cook on a moderate heat for about 5 minutes. Stir the mushrooms time to time, but it is important to let them color so that their sweet nutty flavor comes out. Check the seasoning, as the mushrooms do like seasoning, and add the lemon juice, red pepper flakes (if not serving to small children first!) and parsley, stir well.
When the pasta is ready, drain it and tip into the mushroom sauce. Mix the pasta in the sauce and continue cooking for a minute or so. Serve the pasta into warm bowls with grated Parmesan or Pecorino Romano over the top. A plain green salad goes well by the side.
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