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Monday, July 15, 2024

Rukmini Iyer’s fast and straightforward recipe for mushroom, leek and spinach tagliatelle | Pasta

This straightforward weeknight recipe is elevated by the crunchy pangrattato topping, which is considered one of my favorite issues to make with leftover breadcrumbs (in case you’ve obtained a packet of purchased dry white breadcrumbs or panko, they’ll work completely right here, too). The shortly cooked mushrooms, leeks and spinach sit in a lemony, creme fraiche sauce, making a stunning transitional winter-to-spring dish.

Mushroom, leek and spinach tagliatelle with lemon and parsley pangrattato

Prep 10 min
Prepare dinner 20 min
Serves 2

2 tbsp olive oil
1 t
sp butter
2 garlic cloves
, peeled and finely grated
A few thyme sprigs, leaves picked
2 slim leeks, washed, trimmed, halved lengthways and thinly sliced
1 tsp sea salt flakes
250g chestnut mushrooms
, quartered
150g spinach
200g tagliatelle
5 heaped tbsp full fats creme fraiche

For the pangrattato
1 ½ tbsp olive oil
40g white breadcrumbs
(panko or common)
1 huge handful (10g) flat-leaf parsley, roughly chopped
1 small garlic clove, finely grated
1 lemon, zest and juice
15g parmesan, finely grated
½ tsp sea salt flakes

Put the oil and butter in a big deep frying pan or casserole dish set over a medium warmth. Add the garlic, thyme, leeks and salt, soften the leeks for 5 minutes, stirring regularly, then add the mushrooms and fry for an additional eight minutes, till the mushrooms are cooked by way of and frivolously golden. Add the spinach and prepare dinner, stirring, for a minute or so, till wilted.

As soon as the mushrooms are within the frying pan, deliver a big saucepan of salted water to a boil, then prepare dinner the pasta in keeping with the packet directions – mine took about 10 minutes.

For the pangrattato, warmth the oil in a medium to massive frying pan, then add the breadcrumbs and fry on a medium warmth for 2 to a few minutes, till they’re beginning to brown. Add the parsley, garlic, lemon zest, parmesan and salt, and fry, stirring repeatedly so the parmesan doesn’t clump, for an extra minute, till golden brown. Take off the warmth and go away within the pan – the crumbs will stick with it toasting within the residual warmth.

Use tongs or a spaghetti claw to switch the cooked pasta to the vegetable pan, reserving the pasta water. Add the creme fraiche and the juice of half the lemon, stir effectively to combine, then add just a few tablespoons of the pasta water and toss once more till the sauce takes on a silky texture. Style the pasta, and add extra salt and lemon juice as wanted (this may make all of the distinction, so do type it within the scorching pan earlier than dishing up). Serve in warmed bowls with the pangrattato scattered on high.

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