Extra Creamy Mushroom Pasta
Ingredients
4 tbsp. extra-virgin olive oil
500g mixed mushrooms
3 medium shallots, finely chopped
500g spaghetti
1 cup Lewis Road Creamery Premium Double Cream
1/3 Cup finely chopped parsley
Zest and juice of 1/2 Lemon
200g Lewis Road Creamery Unsalted Butter
100g parmesan, finely grated
Freshly ground black pepper
Method
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1
Heat ¼ of the butter, and 2tbsp of Oil in a large pot. Cook half of mushrooms in a single layer, undisturbed, for about 3 minutes.
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2
Toss and cook for a futher 3 minutes until cooked evenly, then transfer mushrooms to a plate; season with salt.
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3
Repeat with remaining 2 Tbsp. oil, another ¼ of butter, remaining mushrooms and more salt.
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4
Reduce heat to medium-low and return all mushrooms to pot along with shallots and cook until shallots are translucent and softened (about 2 minutes).
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5
Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Using tongs, transfer pasta to pot along with 1 cup of pasta liquid and cream.
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6
Cook for 3 minutes on a medium heat then remove pot from heat.
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7
Add lemon zest, juice, parsley, butter & parmesan cheese. Serve in warmed bowls.