Lemony Mushroom Spaghetti

Serves 4
Preparation time 8 minutes
Cooking time 18–20 minutes


250 g (8 oz) chestnut mushrooms
1 garlic clove, finely chopped
2 tablespoons olive oil
400 g (13 oz) wholewheat spaghetti
150 g (5 oz) fresh wholemeal breadcrumbs
finely grated rind and juice of 1 lemon
1 small bunch of parsley, chopped
½ teaspoon chilli flakes (optional)
salt and pepper
grated Parmesan cheese, to serve (optional)

lemony mushroom spaghetti
Place the mushrooms, stalk side up, in a large roasting tin. Scatter with the
garlic, drizzle with the oil and season generously with salt and pepper. Place in a
preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until tender
and juicy.

Meanwhile, cook the pasta in a large saucepan of boiling water for 10–12
minutes, or according to the packet instructions, until al dente.

Put the breadcrumbs, lemon rind, half of the parsley and the chilli flakes, if
using, into a large, nonstick frying pan over a medium high heat. Dry-fry for 4–5
minutes, or until golden brown and crispy, stirring continuously. Set aside.

Remove the mushrooms from the oven and cool slightly, then roughly chop.
Drain the pasta and toss with the mushrooms, lemon juice and remaining parsley.
Season with salt and pepper to taste, then heap into serving bowls. Scatter over
the breadcrumbs and serve immediately with Parmesan, if liked.

For wild mushroom pasta, cook the spaghetti as above. Roughly chop 150 g (5
oz) chestnut mushrooms. Heat the oil in a large frying pan over a medium-high
heat, then add the mushrooms and garlic and fry for 3–4 minutes until softened.

Roughly chop a drained 280 g (9 oz) jar mixed or wild mushrooms, add to the
pan and heat through. Stir in the lemon juice and rind, chopped parsley and chilli
flakes, if using. Toss with the drained pasta, season to taste and serve.

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