simple mushroom spaghetti

This is a super easy, but very tasty dish, that you can knock up in about 15 minutes. The secret is getting all the ingredients mise en place, so they’re ready to go and you can just chuck them together at the last minute.

I’ve written the recipe for two people as the kids aren’t that keen on mushrooms, so it would usually be something I’d make for me and Ralph. As it’s quick to cook I don’t mind making a different meal for the kids or it might be a night where I just stick a pizza in the oven for them!

Having said that, this time I fried some sliced broccoli in butter instead of mushrooms for Ella-Rose, so she had virtually the same as us. So you can adapt it to everyone’s vegetable tastes without too much extra work.

It’s another one of those back pocket recipes that you can cook anywhere anytime and adapt to your taste. You might fancy adding more parmesan, a little chilli, switching the veggies to greens, changing the pasta, or roasted tomatoes and basil. It’s one I keep returning to as it’s so delicious and I love the simplicity of the ingredients.

Ingredients

Serves 2

• 230-250g spaghetti

• 20g unsalted butter

• ½ tbsp olive oil

• 250g mushrooms, sliced

• 1 large clove of garlic, grated

• 40g parmesan, grated

• A handful of chopped parsley

• ½ tsp sea salt

• A good grind of black pepper

• Juice of ½ lemon

Method

• Heat a large pan of salted water and start cooking the pasta.

• Heat the butter and olive oil in a large pan and then add the mushrooms, frying on a medium heat for 8 minutes.

• Next add the garlic and cook for 2-3 minutes.

• Drain the pasta reserving a little water to add to the mushrooms.

• Stir 10g of butter into the mushrooms, allow to melt before adding 4-5 tbsp of pasta water, spaghetti, parsley, salt and 30g parmesan into the mushrooms.

• Squeeze over ¼ lemon and mix well.

• Serve with rest of the parmesan, ¼ lemon, a green salad and a glass of crisp white wine.