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Mushroom and lemon spaghetti

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 485g spaghetti
  • 1 tablespoon olive oil
  • 500g button mushrooms, quartered
  • 250ml (1 cup) thickened cream
  • 1 tablespoon finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice


  • 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
  • 2
    Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook mushroom, stirring, for 5 minutes or until soft. Add cream, lemon rind and lemon juice, and simmer for 3 minutes or until sauce thickens slightly.
  • 3
    Add sauce to the pasta. Season with salt and pepper and toss to combine.

Source: taste.com.au


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