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Lemon, coriander and mushroom pasta

Ingredients 11
Servings 4
Time 10 min


  • 60
    olive oil
  • 400
    large fresh brown mushrooms
  • 30
    fresh flat leaf parsley, chopped
  • 1
    lemon (grated zest and juice)
  • salt and freshly ground black pepper
  • 15
    dry white wine
  • 15
  • 450
    fresh fettuccine
  • 30
    fresh coriander, chopped
  • extra coriander (to garnish)
  • freshly grated Pecorino cheese to serve


15 min
In a large frying pan, heat 30 ml (2 T) of olive oil. Add mushrooms and cook over high heat for 2 minutes. Then add parsley, lemon zest, salt and black pepper and cook for another 2 minutes.

Deglaze pan with lemon juice and wine. Add butter and mix well.

In a large pot, cook the fettuccine pasta in boiling, salted water for 3 minutes, or until noodles rise to the surface and are cooked through.

Drain and place in a large, warm bowl. Toss with remaining olive oil. Add the mushrooms and chopped coriander.

Garnish with extra coriander and serve immediately with grated Pecorino cheese.

Read more on: vegetarian  |  pasta  |  recipes  |  easy weekday meals

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