Lemon, coriander and mushroom pasta

4 servings Prep: 10 mins, Cooking: 15 mins By Food24
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Ingredients (11)

60.00 ml fresh chillies — 573
400.00 g brown mushrooms — large
30.00 g fresh parsley — chopped
1.00 lemon — zest only
sea salt and freshly ground black pepper
15.00 ml wine — dry white
15.00 ml butter
450.00 g pasta — fresh fettuccine
30.00 g fresh coriander — chopped
fresh coriander — to garnish
pecorino cheese — grated, to serve
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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.

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