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Recipe by olive magazine

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1. Cook the pasta according to pack instructions. Soften the mushrooms in the butter, add the garlic, cook for a few minutes then stir in the sage and lemon juice.
2. Drain the pasta, reserving 1 tbsp of cooking liquid, then toss everything (including cooking liquid) together and season.

Per serving

386 kcalories, protein 12g, carbohydrate 59.7g, fat 12.7 g, saturated fat 6.9g, fibre 3.8g, salt 0.23 g

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• greenking

  04 March 2008

  greenking rated and commented on this recipe

  

  Really enjoyed this.

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• Beth

  06 April 2008

  Beth rated and commented on this recipe

  

  Lovely meal. Really easy to make. I served it with a green salad and the easy garlic bread.

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• Loubob

  31 July 2008

  Loubob rated and commented on this recipe

  

  Very nice flavour, and really quick to make. Make sure you use plenty of sage as it really needs it. I did find the pasta went a grey colour from the mushrooms - it might have been because I had to supplement the chestnut mushrooms with a few open cap musrooms to make up the quantity.

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• Alexander

  15 November 2009

  Alexander commented on this recipe

  Over the top lemon flavour, add a splash of soy sauce to balance.

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Ingredients

• 150g pappardelle
• 250g chestnut mushrooms , sliced
• 25g butter
• 1 garlic clove , crushed
• a handful sage leaves, shredded
• 1 lemon , juiced

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 150g pappardelle
• 250g chestnut mushrooms , sliced
• 25g butter
• 1 garlic clove , crushed
• a handful sage leaves, shredded
• 1 lemon , juiced

Per serving

386 kcalories, protein 12g, carbohydrate 59.7g, fat 12.7 g, saturated fat 6.9g, fibre 3.8g, salt 0.23 g

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