This simple weeknight recipe is increased by means of the crunchy pangrattato topping, which is one in all my favorite issues to make with leftover breadcrumbs (in case you’ve were given a packet of purchased dry white breadcrumbs or panko, they’ll paintings completely right here, too). The temporarily cooked mushrooms, leeks and spinach take a seat in a lemony, creme fraiche sauce, making a fantastic 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 tsp butter
2 garlic cloves, peeled and finely grated
A few thyme sprigs, leaves picked
2 slender leeks, washed, trimmed, halved lengthways and thinly sliced
1 tsp sea salt flakes
250g chestnut mushrooms, quartered
150g spinach
200g tagliatelle
5 heaped tbsp complete fats creme fraiche
For the pangrattato
1 ½ tbsp olive oil
40g white breadcrumbs (panko or common)
1 large handful (10g) flat-leaf parsley, kind of 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. Upload the garlic, thyme, leeks and salt, melt the leeks for 5 mins, stirring continuously, then upload the mushrooms and fry for any other 8 mins, till the mushrooms are cooked thru and frivolously golden. Upload the spinach and cook 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 cook dinner the pasta consistent with the packet directions – mine took about 10 mins.
For the pangrattato, warmth the oil in a medium to very large frying pan, then upload the breadcrumbs and fry on a medium warmth for 2 to a few mins, till they’re beginning to brown. Upload the parsley, garlic, lemon zest, parmesan and salt, and fry, stirring incessantly so the parmesan doesn’t clump, for an additional minute, till golden brown. Take off the warmth and go away within the pan – the crumbs will lift on toasting within the residual warmth.
Use tongs or a spaghetti claw to switch the cooked pasta to the vegetable pan, booking the pasta water. Upload the creme fraiche and the juice of part the lemon, stir neatly to combine, then upload a couple of tablespoons of the pasta water and toss once more till the sauce takes on a silky texture. Style the pasta, and upload extra salt and lemon juice as wanted (this will likely make the entire distinction, so do type it within the scorching pan earlier than dishing up). Serve in warmed bowls with the pangrattato scattered on most sensible.
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