Lemon Angel Hair Pasta with Hawke’s bay Mushrooms and Parsley Breadcrumbs. Vegan recipe.

Delicious vegan dinner in less than 20 minutes.

While you are trying to protect yourself from cold and flu, may I suggest to eat more lemony garlic pasta? A bit of divine green topping will add zing to the dish.

I know this is the third lemon recipe I share during the week. I’m always obsessed with citrus fruits this time of the year. Lemon and garlic are my secret armour they help me to prevent cold and flu!

Tip: Cook all pasta al dente. Anything cooked beyond the firm and chewy loses its health benefits and much of its flavour.

How to cook the perfect pasta:

• Always make sure you cook pasta in a large pot with plenty of water. The general rule is to use 1 litre of water per each 100g of pasta.
• Once the water comes to a hard boil add salt, roughly 3/4 teaspoon fine sea salt per 1 litre.
• If you cook spaghetti, take a bunch of spaghetti and twist them before you place them in a pot of boiling water, this will help the pasta not stick together when cooking. If you cook the short type of pasta, stir the pot as soon as possible, then repeat one or two times during cooking.
• When you get close to the end of the estimated cooking time, taste the pasta. If it is ready, it should have a nice al dente bite and taste like pasta. If it is undercooked, it will have a stiff and chalky centre, if it’s overcooked your pasta will be limp and soggy. Bite and observe the pasta: the external is more yellow than the internal that is white. When the internal white is a small spot the pasta is al dente.

Lemon Angel Hair Pasta with Hawke’s bay Mushrooms and Parsley Breadcrumbs. Vegan recipe.

Recipe by Leno RegushCourse: MainCuisine: Modern, Italian, VeganDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Delicious vegan dinner in less than 20 minutes.

Ingredients

• 200g angel hair pasta

• 1 punnet Hawke’s Bay Swiss brown mushrooms (these are my favourite, but you can use any mushrooms)

• 2 garlic cloves

• olive oil

• 1 cup Lemon Panko Gremolata

• juice of 1/2 large lemon
   

Directions

• Bring a big pan with water to the boil. Cook pasta according to packet instructions. Pasta must be cooked al-dente. Save 1/2 cup of pasta water and set aside.
• Wash and slice the mushrooms. Usually, I wipe them with a damp cloth. If you prefer to wash, don’t let them soak up too much water.
• Preheat a large frying pan with some olive oil. Add sliced mushrooms and fry them on high heat about 5 minutes. Turn heat down to medium-high. Add chopped garlic and keep cooking until it’s soft and fragrant. Season with salt, pepper and lemon juice. Add pasta and a little of reserved pasta water. Mix gently using tongs.
• Divide the pasta between bowls, drizzle with olive oil and lemon and sprinkle generously with Lemon Panko Gremolata. Enjoy!