Fettuccini With Mushrooms, Peas and Lemon

READY IN: 20mins
Recipe by Kate in Katoomba

Simple, easy and delicious. Lemon and pasta are a great combination and this can be created really quickly. One of my favourite pasta recipes and an excellent vegetarian choice.

Top Review by adania

I made this with fresh shiitakes and absolutely gorgeous fat peas i got at a local market on my way home today. The peas were so fresh, i didn't bother cooking them first, i just tossed them in the pan right before the mushrooms. I only added one dried red chili, but i'm sure more would be great for someone looking for a spicier dish. I used spinach fettucine (it's what i had in the house) and it was totally delicious. It was done cooking almost before I knew it!

Ingredients Nutrition

Directions

  1. Heat the oil in a pan, add the garlic and chillies and cook for 2 minutes.
  2. Add the mushrooms and cook for a further 5 minutes until the mushrooms are soft.
  3. Add the lemon juice, zest and peas and turn off the heat.
  4. Season with salt and pepper to taste.
  5. Meanwhile, cook the pasta in boiling, salted water until'al dente', drain, then add the butter and the parmesan.
  6. Toss the mushroom mixture through the pasta, then add the parsley.
  7. Serve hot with extra cheese.

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