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Mushroom, Walnut & Lemon Spaghetti

July 9 2015
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Today's recipe was originally inspired by a dish I created from ingredients I needed to use up in the fridge. I had some mushrooms and herbs, found some spaghetti in the pantry, added a few walnuts, parmesan, and lemon, and this new recipe was born. It turned out to be one of the quickest and tastiest little pasta dishes that now makes a regular appearance at our dinner table.

Enjoy!

 

 

 

Mushroom, Walnut & Lemon Spaghetti  |  Gather & Feast

 

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Ingredients

VEG, RSF, GF
30 mins
4-6
  • 400g mushrooms (I used a mix of ‘Portobello’ & ‘Swiss Brown’) 
  • ¾ cup toasted walnuts, roughly chopped 
  • 2 cloves garlic, finely chopped 
  • Zest of 2 large lemons 
  • 1 small bunch thyme (leaves only, discard the stalks) 
  • 1 bunch parsley, finely chopped 
  • 1 cup natural yoghurt 
  • 100g parmesan, finely grated 
  • 350g spaghetti
  • Olive oil 
  • Sea salt 
  • Freshly cracked black pepper

Method

  1. Add a little olive oil and sea salt to a large pan, add half the mushrooms and thyme and cook on high heat until browned.
  2. Remove the mushrooms from the pan and then repeat with the second batch of mushrooms.
  3. Add the first batch of mushrooms back into the pan with the second batch then add the garlic, lemon zest, and walnuts and saute for a couple of minutes.
  4. Remove the pan from the heat, add the natural yoghurt and parsley and stir through.
  5. Cook the pasta according to packet instructions.
  6. Once the pasta is cooked, drain the pasta but keep ¾ cup of the pasta water.
  7. Drizzle the pasta with a little olive oil and stir in the mushroom mix, pasta water and the parmesan.
  8. Serve with freshly cracked pepper and an extra drizzle of olive oil.

 

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I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

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