Lemon, coriander and mushroom pasta

Preparation time : 10 min Cooking time : 15 min Servings : 4
  • 60 ml olive oil
  • 400 g large fresh brown mushrooms
  • 30 g fresh flat leaf parsley, chopped
  • 1 lemon (grated zest and juice)
  • salt and freshly ground black pepper
  • 15 ml dry white wine
  • 15 ml butter
  • 450 g fresh fettuccine
  • 30 g fresh coriander, chopped
  • extra coriander (to garnish)
  • freshly grated Pecorino cheese to serve
In a large frying pan, heat 30 ml (2 T) of olive oil. Add mushrooms and cook over high heat for 2 minutes. Then add parsley, lemon zest, salt and black pepper and cook for another 2 minutes.

Deglaze pan with lemon juice and wine. Add butter and mix well.

In a large pot, cook the fettuccine pasta in boiling, salted water for 3 minutes, or until noodles rise to the surface and are cooked through.

Drain and place in a large, warm bowl. Toss with remaining olive oil. Add the mushrooms and chopped coriander.

Garnish with extra coriander and serve immediately with grated Pecorino cheese.