I eat pasta at least twice a week, mainly due to convenience. Quick and easy to prepare, extremely versatile due to the numerous pasta types and sauces.
Most of us like to have something on our plate as soon as possible after a day´s work. This is a really easy dish to prepare and cook. The dried red chilli gives the dish an extra zing.
Cook Time: 15-20 mins
350 g spaghetti
6 tbsp olive oil
1 garlic clove, thinly sliced
1 red chilli, deseeded and finely chopped
500 g thinly sliced fresh mushrooms
juice of 1/2 lemon
3 tbsp roughly chopped flat leaf parsley
50 g unsalted butter
salt and black pepper
fresh Parmesan cheese shavings
1. Heat the oil in a large, heavy based pan over a low heat. Add the garlic and chilli making sure not to burn. If the garlic starts to color, remove the pan and leave the flavors of both to infuse in the pan.
2. Increase the heat, add the mushrooms and cook, stirring, 3-4 minutes until the mushroom starts to soften and golden in color. Remove from the heat and stir in the lemon juice, parsley and butter. Season with salt and pepper.
3. Cook the spaghetti in a large saucepan of salted boiling water until al dente, according to packet instructions. Drain thoroughly.
4. Return the pan with the mushroom mixture. Toss until well combined and serve immediately with Parmesan shavings.