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How to make garlicky mushroom spaghetti

The Independent logo The Independent 11/07/2018

a bowl of food on a plate © Provided by Independent Digital News & Media Limited For meat-free Monday, swap out minced beef for a variety of mushrooms, such as oyster and shiitake, and lots of garlic for this vegetarian version.

Garlicky mushroom spaghetti

Prep: 5 minutes

Cook: 20 minutes

Serves 2

Related: 21 Healthy Ways to Put Your Slow Cooker to Work Every Day This Summer (provided by POPSUGAR)

21 Healthy Ways to Put Your Slow Cooker to Work Every Day This Summer: If you actually want to take advantage of all those Summer relaxation vibes, don't put your slow cooker away. You can use it to get healthier by cooking meals without spending hot and humid days over a stove or grill. Slow cookers aren't just great for Winter comfort foods like stews and soups. They can be great at helping you get a light meal on your table for dinner. We suggest a refreshing chili-orange beef . . . but also barbacoa to put on tacos. Oh, yes, and spaghetti squash! What we're saying is you should try one of these delicious slow-cooker recipes packed with good-for-you ingredients STAT. 21 Healthy Ways to Put Your Slow Cooker to Work Every Day This Summer

2 tbsp olive oil 

200g pack mixed mushrooms, trimmed and sliced

150g spaghetti

2 garlic cloves, finely sliced

Spiral of lemon peel © Provided by Shutterstock Spiral of lemon peel ½ lemon, zest and a few drops of juice

30g finely grated Parmesan

Handful flatleaf parsley, finely chopped

Heat 1 tbsp oil in a frying pan over a medium heat. Add the mushrooms, season, and fry for 8-10 minutes, tossing regularly until golden and any excess liquid has evaporated. Tip onto a plate.

Meanwhile, bring a large pan of salted water to the boil. Add the pasta and simmer for 9 minutes. Just before draining, scoop out a cupful of the cooking water.

Return the frying pan to the heat with the remaining 1 tbsp oil, add the garlic and fry for 2-3 minutes until just turning golden. Tip the mushrooms back into the pan and toss together. Add the lemon zest, pasta, 3 tbsp cooking liquid and half the cheese, tossing together over the heat. Season and squeeze over a few drops of lemon juice. Serve scattered with the parsley and remaining cheese.

Cook’s tip: Add a good splash of single cream to the pan when returning the mushrooms for a slightly richer sauce.

Recipe and image courtesy of waitrose.com

Related: Too Salty? Too Spicy? These Quick and Easy Fixes Will Save Over-Seasoned Dishes (provided by Southern Living)

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