Wild mushroom, lemon and parsley pasta recipe | delicious. magazine

Name: Wild mushroom, lemon and parsley pasta recipe | delicious. magazine
Ingredients: 200g dried pasta shells; 15g butter; 2 tbsp olive oil; 2 garlic cloves, finely chopped; 250g mixed wild mushrooms, such as large flat, chanterelles, ceps etc, cleaned and chopped into bite-size pieces; 25g pine nuts, toasted; 3 tbsp crème fraîche; 4 tbsp vegetarian parmesan, finely grated, plus extra coarsely grated parmesan, to serve; Handful chopped fresh flatleaf parsley; Grated zest of 1 lemon

www.deliciousmagazine.co.uk

This creamy pasta recipe is packed with plenty of wild and meaty mushrooms making it a satisfying vegetarian dinner.

View Original

Share this recipe:

Ingredients

200g dried pasta shells
15g butter
2 tbsp olive oil
2 garlic cloves, finely chopped
250g mixed wild mushrooms, such as large flat, chanterelles, ceps etc, cleaned and chopped into bite-size pieces
25g pine nuts, toasted
3 tbsp crème fraîche
4 tbsp vegetarian parmesan, finely grated, plus extra coarsely grated parmesan, to serve
Handful chopped fresh flatleaf parsley
Grated zest of 1 lemon