Pasta With Mushroom, Cream & Lemon Zest Sauce


I wanted to have dinner without meat today, I try to come up with a menu without meat or with very little meat a couple of times a week.  As we had some mushrooms, we decided to have pasta with mushrooms and cream.  My husband loves cream sauce pasta so I used to cook it often enough in Japan but as we got older I try not to because of the high calories.  I also in general prefer light and simple pasta like oil based or tomato sauce based anyway.  However, I can enjoy cream sauce pasta now and again if it’s not too heavy but find most restaurants serve very heavy sauce here.

適当に作ることが多いのですが、今日はレシピ検索してみました。レモンの皮を入れたいなと思い、「マッシュルーム、クリーム、ニンニク、レモンの皮」で検索してヒットした中のBBC Good Food のレシピで作りました。レシピの半分ですが、家にあったポートベロマッシュルームを使い、ダブルクリームはウィッピングクリーム(比較的日本の生クリームに近い気がします)に変えて、バターは使わず、パルメザンチーズはかなり減らして(多分、10−15グラムくらいしか入れていないと思います)軽めに。そして、ソースとパスタを和えたときに少し濃度が濃くなったので、パスタの茹で汁を少し足して緩めました。レモンの皮が良い仕事をしてくれて、とても美味しくいただきました。(レシピの通りバターとダブルクリームを使ってパルメザンチーズをこれだけ入れると、かなりヘビーだと思います。)

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion , finely chopped
  • 250g button chestnut mushroom , sliced
  • 1 garlic clove , finely grated
  • 100ml dry white wine
  • 200ml double cream
  • 1 lemon , zest only
  • 200g parmesan (or vegetarian alternative), grated, plus extra to serve
  • 300g tagliatelle or linguini
  • ½ small bunch parsley , finely chopped

I usually just wing it but I searched for recipes online today, I wanted to use lemon rind so I searched with “mushroom, cream, garlic, lemon rind, pasta” and used BBC Good Food’s recipe.

We halved the recipe and made some changes – used portobello mushrooms and whipping cream because that’s what we had, didn’t use butter, used much less Parmesan cheese (we probably used 10-15g only) so the sauce isn’t so heavy.  When I mixed sauce with the pasta, it became quite claggy so added a little pasta cooking water to loosen it.  We thought the lemon zest added such lovely flavour and made it lighter; we enjoyed it very much.  (If we used butter and double cream and also the amout of Parmesan cheese in the recipe it would have been too heavy for me.)




We also had a little cheese and port after the pasta.  Boursin (garlic), Camembert & Stilton.


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