Mushroom and nut pasta

Preparation time: 00:10
Cooking time: 00:15


100 g mixed nuts - roughly chopped
350 g pasta
2 sprigs rosemary
30 ml olive oil
200 g mixed fresh button and fresh black mushrooms, sliced
45 ml fresh parsley
1 lemon - grated rind and juice
100 g feta cheese - crumbled


Dry roast the nuts in a frying pan and set aside.

meanwhile cook the pasta and rosemary in plenty of boiling salted water until cooked.

Heat the oil and gently fry the mushrooms. Add the parsley, lemon rind, juice and freshly ground black pepper to taste. Drain the pasta and discard the rosemary.

Toss with the nuts. Serve in heated bowls, top with mushroom sauce and garnish with the crumbled cheese.

Servings: 4

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