This is from Ottolenghi – and it is amazing! This is vegetarian and so good!
- 2 tbsp olive oil
- 3 c mushrooms, your choice
- 1/4 c white wine
- 1 bay leaf
- 3 thyme sprigs, leaves picked & chopped
- 6 oz cream fraiche
- Grated zest of one lemon
- 1 garlic clove, minced
- 3 tbsp chopped parsley
- 1 c panko breadcrumbs
- 8 oz broccolini
- 10 oz pasta
- Salt and black pepper
Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).
Cook the pasta according to the package.
Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.
In a bowl, mix the lemon zest, garlic and parsley
Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.
Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.
To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.