Recipe for creamy and delicious Lemon Mushroom Pasta
For the lemon cream sauce:
5 tablespoons butter
¼ cup (4 tablespoons) all purpose flour
4 cups (1 litre) full cream milk
1 teaspoon (5ml) salt
freshly ground black pepper
zest of 1 lemon
2 tablespoons lemon juice
¼ cup parmesan cheese, finely grated
½ cup (125ml) single or whipping cream
For the mushroom tagliatelle:
1 tablespoon olive oil
2 tablespoons butter
250g (about 2 cups) button mushrooms, sliced
2 cups portobello mushrooms, sliced
1 stem of each, fresh rosemary and thyme, de-stalked and finely chopped
¼ cup (60ml) white wine
400g tagliatelle pasta
flat leaf parsley, for finishing
grated parmesan, to serve
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.