Mushroom Pasta

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.

Serves 4.

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