http://en.petitchef.com/recipes/creamy-mushroom-and-lemon-spaghetti-recipe-fid-457384
This creamy dish of mushrooms, light cheese, lemon and parsley is so refreshing - and is ideal for vegetarians.
Serves 4
Ready in about 15 minutes
Ingredients
400g dried spaghetti
2 tbsp olive oil
250g white mushrooms, sliced
200g pack Philadelphia Light with Garlic and Herbs
Finely grated zest of 1 small lemon
Handful chopped fresh curly parsley
Method: How to make mushroom and lemon spaghetti
1. Cook the pasta in boiling, salted water according to pack instructions. Drain and return to the pan.
2. Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and cook, stirring, for 3-4 minutes.
Stir in the cheese until melted, then bring to a simmer. Season to taste with salt and pepper and stir in the lemon zest.
3. Add the sauce to the spaghetti. Toss together, divide between bowls and sprinkle with the parsley to serve.
Recipe By Angela Boggiano & Kate Belcher
Serves 4
Ready in about 15 minutes
Ingredients
400g dried spaghetti
2 tbsp olive oil
250g white mushrooms, sliced
200g pack Philadelphia Light with Garlic and Herbs
Finely grated zest of 1 small lemon
Handful chopped fresh curly parsley
Method: How to make mushroom and lemon spaghetti
1. Cook the pasta in boiling, salted water according to pack instructions. Drain and return to the pan.
2. Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and cook, stirring, for 3-4 minutes.
Stir in the cheese until melted, then bring to a simmer. Season to taste with salt and pepper and stir in the lemon zest.
3. Add the sauce to the spaghetti. Toss together, divide between bowls and sprinkle with the parsley to serve.
Recipe By Angela Boggiano & Kate Belcher
1 comment:
So you can skip on the parsley...I put too much on top...yuck! But everything else was great.
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