This creamy mushroom pasta recipe is topped with toasted pine nuts and a drizzle of lemon juice for a dreamy comfort food dish any day of the week.
Zest of 1 lemon
Juice of 1 lemon
100g grated parmesan
2 tbsp. Butter
Handful of thyme (stripped off the stem)
3 cloves garlic, crushed
250g sliced mushrooms
50g Pine nuts
Handful of parsley, roughly chopped
In a saucepan, heat cream & milk over medium heat. Add lemon juice & zest. Stir.
Add grated parmesan and stir until melted.
Season with salt & pepper.
Drizzle frying pan with olive oil and place over medium heat. Add butter.
Once the butter has melted, add thyme and garlic. After about 1 minute, add the mushrooms.
Sprinkle with parsley and season with salt & pepper.
Stir occasionally until mushrooms are golden.
Bring a pot of salted water to the boil. Add penne and leave to simmer for 7-8 minutes.
In a small pot, over medium heat, toast the pine nuts, stirring until lightly browned.
Decant the pasta into a large casserole.
Pour over cream sauce & lightly toss to coat.
Add the mushrooms & give it a light stir to incorporate into the pasta.
Sprinkle over toasted pine nuts & finish off with a last squeeze of lemon juice.
Spoon the pasta into a serving bowl. Top with chopped parsley, a sprinkle of grated parmesan and toasted pine nuts. Finish off with a grind of black pepper.