Ingredients
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485g spaghetti
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1 tablespoon olive oil
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500g button mushrooms, quartered
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250ml (1 cup) thickened cream
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1 tablespoon finely grated lemon rind
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80ml (1/3 cup) fresh lemon juice
Method
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1Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
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2Meanwhile, 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.
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3Add sauce to the pasta. Season with salt and pepper and toss to combine.
Source: taste.com.au
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