These 'meaty' mushrooms are loved by vegetarians and omnivores alike, providing a light, easy dish, perfect for summer dining, ready in under 15-minutes!
- 9 oz. dried or fresh pappardelle pasta
- Olive oil
- 9 oz. mixed mushrooms (sliced)
- 2 tbsp of butter
- 5 oz. ball of mozzarella (shredded)
- 2 oz. of Parmesan (grated)
- 1 lemon (zested)
- 2 tbsp of crème fraîche
- Bunch of fresh parsley (chopped)
Step 1: Fill a medium sized pan with water, place on a medium-high heat, bring to the boil adding the pasta, a splash of olive oil and salt. Cook to packet instructions, around 8-10 minutes.
Step 2: Meanwhile in a separate pan add the butter and mushrooms and cook till golden brown, 6-8 minutes, remove from the heat.
Step 3: Drain the pasta, reserving a cup of starchy water (adding some back if the mix is too thick). Add the mushrooms to the pasta, along with the mozzarella, lemon zest and crème fraîche, mix well to combine.
Step 4: Plate up the pasta, top with the chopped parsley, Parmesan and crack of black pepper.