Summer Mushroom Pasta
SERVES 4
PREP TIME 15mins + 1 hr marinating
DIFFICULTY Easy
INGREDIENTS
500gm button mushrooms, very finely sliced
2 clove garlic, crushed
1 cup curly parsley, leaves finely chopped, tightly packed
1-2 tsp dried chilli (optional)
1 tbs sea salt flakes
2 tbs white wine vinegar
1/2 ts sugar
500 gm spaghetti
⅓ c olive oil - plus more for serving
1 c freshly grated parmesan - plus more to serve
1 tbs lemon zest (about 1 lemon)
METHOD
In a large serving bowl (enough to hold pasta once cooked*), combine the mushrooms, garlic, parsley, chilli - if using - salt, sugar and white wine vinegar, olive oil.
Cover and allow to marinate for 1hr or until the mushrooms have softened.
Add parmesan to the mushrooms and toss well.
Meanwhile bring heavily salted water to the boil and cook pasta until al dente according to packet directions. Tong Pasta directly into bowl of mushrooms and toss to combine.
Add a spoon full of pasta water if needed.
Top with cheese and a big drizzle of olive oil.
Serve while warm, but not hot… as it’s summer.
*if you don’t have a big serving bowl, just combine in a smaller mixing bowl, then when you get to tossing the mush with the pasta, just do this step in the pasta saucepan and serve into individual bowls.
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