How to make garlicky mushroom spaghetti

For meat-free Monday, swap out minced beef for a variety of mushrooms, such as oyster and shiitake, and lots of garlic for this vegetarian version

Garlicky mushroom spaghetti

Prep: 5 minutes
Cook: 20 minutes

Serves 2

2 tbsp olive oil 
200g pack mixed mushrooms, trimmed and sliced 
150g spaghetti 
2 garlic cloves, finely sliced 
½ lemon, zest and a few drops of juice 
30g finely grated Parmesan 
Handful flatleaf parsley, finely chopped

Heat 1 tbsp oil in a frying pan over a medium heat. Add the mushrooms, season, and fry for 8-10 minutes, tossing regularly until golden and any excess liquid has evaporated. Tip onto a plate.

Meanwhile, bring a large pan of salted water to the boil. Add the pasta and simmer for 9 minutes. Just before draining, scoop out a cupful of the cooking water.

Return the frying pan to the heat with the remaining 1 tbsp oil, add the garlic and fry for 2-3 minutes until just turning golden. Tip the mushrooms back into the pan and toss together. Add the lemon zest, pasta, 3 tbsp cooking liquid and half the cheese, tossing together over the heat. Season and squeeze over a few drops of lemon juice. Serve scattered with the parsley and remaining cheese.

Cook’s tip: Add a good splash of single cream to the pan when returning the mushrooms for a slightly richer sauce.

Recipe and image courtesy of waitrose.com