Lemon cream mushroom tagliatelle

Bibby's Kitchen
4 servings Prep: 15 mins, Cooking: 30 mins
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A vegetarian meal bliss - creamy lemony pasta you'll keep going back for more!

By Food24 August 21 2017
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Ingredients (18)

5 tbsp butter
4 tbsp all-purpose flour
1 l full cream milk
5 ml salt
black pepper — freshly ground
1 zest of 1 lemon
1/4 cup parmesan cheese — finely grated
125 ml cream
1 tbsp olive oil
2 tbsp butter
2 cup button mushrooms — sliced
2 cup portobello mushrooms — sliced
fresh rosemary — finely chopped
fresh thyme — finely chopped
1/4 cup white wine
400 g tagliatelle
fresh parsley — to garnish
parmesan cheese — grated, to serve
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Melt the butter in deep saucepan. Add the flour and whisk to form a roux.

Add the milk a little at a time, whisking all the while to prevent lumps forming and to cook out the raw, flour taste.

Once the béchamel sauce is thickened, season with salt and pepper.

Add the lemon zest and juice, parmesan cheese and cream. Whisk to combine and heat through until the cheese is melted.

In a large based pan, heat the olive oil and butter together.

Add the mushrooms and cook on high heat until the water has evaporated and the mushrooms have taken on a golden colour.

Season with sea salt, black pepper and the chopped, fresh herbs.

Deglaze the pan with the wine and reduce by half. Add the lemon cream béchamel sauce to the mushrooms and toss to coat.

Cook the pasta in plenty of rapidly boiling, salted water. Reserve 1½ cups of the pasta water to thin out the sauce.

Tip the pasta into the sauce and toss through. Add as much of the cooking water as is necessary for a silky, soft sauce.

Scatter with roughly chopped flat leaf parsley and extra parmesan cheese.

Serve immediately.

Recipe reprinted with permission of Bibbyskitchen@36. To see more recipes, please click here.


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