Name: Mushroom and lemon thyme pasta with burnt butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram casarecce pasta (or pasta spirals); 600 gram mixed mushrooms (see recipe tip); 4 clove garlic; 1/4 cup fresh lemon thyme leaves; 1 cup finely grated parmesan; salt and pepper; 150 gram butter; 2 tablespoon extra virgin olive oil

Mushroom and lemon thyme pasta with burnt butter

This comforting and tasty mushroom and lemon thyme pasta is a brilliant way to showcase mushrooms. Serve topped with fried mushrooms, parmesan and reserved thyme for the perfect weeknight dinner.

Serves 4

Cook

30M

Ingredients

500 gram casarecce pasta (or pasta spirals)

600 gram mixed mushrooms (see recipe tip)

4 clove garlic

1/4 cup fresh lemon thyme leaves

1 cup finely grated parmesan

salt and pepper

150 gram butter

2 tablespoon extra virgin olive oil

Method

1.Cook pasta in a large saucepan of salted, boiling water until almost tender. Drain, reserving 1 cup of cooking water.

2.Thickly slice large mushrooms (king browns and Swiss browns). Tear oyster mushrooms in half and separate enoki mushrooms into smaller clusters. Cut garlic into thin slices.

3.Heat butter in same saucepan over medium heat. Cook garlic for 1 minute. Add Swiss brown mushrooms and season. Cook for 5 minutes or until mushrooms soften. Add reserved cooking water, bringing to the boil. Stir in all but 1 teaspoon lemon thyme and pasta. Remove from heat and cover to keep warm.

4.Heat oil in a large frypan over medium-high heat. Cook remaining mushrooms for 4 minutes or until golden.

5.Stir three-quarters of the parmesan into pasta. Divide pasta among bowls. Serve topped with fried mushrooms, remaining parmesan and reserved thyme.