Pasta is a dish which features on almost everyone’s cooking repertoire – and rightly so; it’s reliable, delicious and ready in a flash. A few ingredients put thrown together and dinner can be on the table in less than 15 minutes.
However, I must admit to being a bit anti-pasta. I just find it, well, a little dull, if I’m honest. It gets very samey after the first few mouthfuls. So many people swear by it I thought there was something wrong with me at first. Why didn’t I get it?
And then I had a ‘eureka’ moment recently – my great friend Petra (born and raised in Italy, no less) bought me a packet of incredibly good spaghetti and insisted I stop the pasta-hating and give it a whirl. It was delicious, with a good bite and certainly changed my mind!
This is a luxurious recipe with parmesan enriching the sauce. A little goes a long way.
Spaghetti with crème fraiche and mushrooms
Ingerdients (serves 2)
- 200g dried spaghetti
- 1 large field mushroom
- 200ml crème fraiche
- 2 tsp wholegrain mustard
- Half a lemon
- 50g parmesan, grated
- Small bunch flatleaf parsley, finely chopped
Preheat a griddle pan on a medium heat. Remove the stalk from the field mushroom and brush with a little olive oil. When the pan is hot place the mushroom onto it with the gills up. Cook for five or so minutes until you see the dark gills of the mushroom start to bubble a little. Turn over and cook for a further couple of minutes. Remove from the heat, cut into long slivers and then cut each one into a few pieces crossways.
Cook your pasta according to the instructions. When the cooking time is almost up heat the crème fraiche in a pan over a medium heat with the mustard, the parmesan and the mushroom. When the crème fraiche has completely become liquid add the juice of the lemon and the parsley. Season well and then toss with the pasta. Serve with a little extra parmesan grated over the top and a sprinkling of parsley.