This simple weeknight recipe is elevated by the crunchy pangrattato topping, which is one among my favorite issues to make with leftover breadcrumbs (for those who’ve acquired a packet of purchased dry white breadcrumbs or panko, they’ll work completely right here, too). The rapidly cooked mushrooms, leeks and spinach sit in a lemony, creme fraiche sauce, making a beautiful 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 slim leeks, washed, trimmed, halved lengthways and thinly sliced
1 tsp sea salt flakes
250g chestnut mushrooms, quartered
150g spinach
200g tagliatelle
5 heaped tbsp full fats creme fraiche
For the pangrattato
1 ½ tbsp olive oil
40g white breadcrumbs (panko or common)
1 massive handful (10g) flat-leaf parsley, roughly 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. Add the garlic, thyme, leeks and salt, soften the leeks for 5 minutes, stirring often, then add the mushrooms and fry for an additional eight minutes, till the mushrooms are cooked via and calmly golden. Add the spinach and prepare dinner, stirring, for a minute or so ,till wilted.
As soon as the mushrooms are within the frying pan, carry a big saucepan of salted water to a boil, then prepare dinner the pasta in response to the packet directions – mine took about 10 minutes.
For the pangrattato, warmth the oil in a medium to giant frying pan, then add the breadcrumbs and fry on a medium warmth fortwo to a few minutes, till they’re beginning to brown. Add the parsley, garlic, lemon zest, parmesan and salt, and fry, stirring continuosly so the parmesan doesn’t clump, for an extra minute, till golden brown. Take off the warmth and go away within the pan – the crumbs will keep on toasting within the residual warmth.
Use tongs or a spaghetti claw to switch the cooked pasta to the vegetable pan, reserving the pasta water. Add the creme fraiche and the juice of half the lemon, stir properly to combine, then add a couple of tablespoons of the pasta water and toss once more till the sauce takes on a silky texture. Style the pasta, and add extra salt and lemon juice as wanted (it will make all of the distinction, so do kind it within the scorching pan earlier than dishing up). Serve in warmed bowls with the pangrattato scattered on high.
