Recipe | Mushroom, lemon and walnut pasta










                 
                 

I don't eat pasta all that often but when I do, I thoroughly enjoy a rather large bowl. Mushroom pasta is something that I love but not something I often make or order, mainly because I have this idea that it's quite the indulgence - cream and pasta all in one - but I guess that's what makes it so good... This recipe is different from any mushroom pasta dish I have seen before with natural yoghurt being the base of the sauce, making it a tad healthier and adding a really nice tanginess to the dish. Some of my favourite ingredients are in this dish - thyme, parsley, walnuts and mushrooms (two ways), which all make for a great flavour combination. 

This recipe was inspired by one of my favourite food blogs, Gather & Feast. Alex's photography is total perfection and I have loved every recipe that I had made of hers. 

It's so satisfying cooking something that is made up from almost all market ingredients. The beautiful oyster mushrooms are from the lovely Marita at Milton Mushrooms and were picked just a few hours before I bought them. All of the herbs and lemons were either from the market or from our garden. 

Have had a bit of a frustrating week with my photographs not turning out the way I would like with some things being in focus and others not which has made me second guess all my shots. All in the day of an amateur photographer I guess though right? It's all learning.. 

Anyway, I hope you enjoy this take on mushroom pasta!

Mushroom, lemon and walnut pasta
Serves 4 
400g fresh oyster mushrooms (or any other kind you can get your hands on)
3/4 cup walnuts, toasted and roughly chopped
2 garlic cloves, finely chopped
1 small bunch of thyme, leaves only
1 large lemon, juice and zest
1 bunch parsley, chopped
1 cup natural yoghurt
100g parmesan, grated
400g linguini (I used egg linguini)
Olive oil
Sea salt
Freshly cracked pepper
Preheat the oven to 180C. Lay 100g of mushrooms on a lined baking tray and drizzle with olive oil and salt. Roast for 10 - 15 minutes, until golden.

Meanwhile, heat olive oil in a large pan on a medium heat, add in remaining mushrooms, sea salt and thyme until browned. 

Add in walnuts, half the lemon zest and garlic and sauté for a few minutes. 

Remove the pan from the heat and gently stir in the yoghurt, parsley and 1 tbsp of lemon juice. 

Cook pasta according to packet instructions. Once it is cooked, drain the pasta reserving 1/2 cup of the water. 

Drizzle the pasta with olive oil and a touch more sea salt. Stir in the mushroom mix, pasta water and parmesan. 

Serve with roasted mushrooms, an extra sprinkle of thyme and lashings of freshly ground black pepper.



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