Wednesday, May 23, 2012

Vegetarian Spaghetti with Mushrooms, Lemon, and Walnuts

Today's post is a homage to the fun we're currently having on The Kitchen Witch Facebook page!

Every so often I post a "mystery" Kitchen Witch recipe photo and challenge friends and readers to guess what the recipe was called...

And the winner - well they get a custom made recipe from me!

Created based on favourite dishes and ingredients, I concoct, film, and name an entire dish after one special person and today I'm proud to present my new friend Shawn's Shroomy Schpaghetti as my entry for Weekday Wednesday!


Shawn is a student who loves mushrooms and lives a vegetarian lifestyle - so, with that in mind, I knew something quick, easy, affordable, and filled with mushrooms might just reflect this lovely young man in the form of a dish and, I have to say, not only did my husband and I love this, we're inspired to experiment further with vegetarian cooking!

So Shawn, this one's for you :-)

To visit the printable recipe, just click HERE.



Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients
  • 1 cup chopped walnuts, toasted
  • 1 tsp plus 1/4 cup extra virgin olive oil
  • 2 cups sliced mushrooms, any variety
  • 1 cup chopped onion
  • 1 tsp good quality salt
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 4 cloves chopped garlic
  • juice of half a fresh lemon
  • 1 handful good quality spaghetti
  • 1/2 cup julienned fresh herbs (I like parsley, sage, rosemary, and thyme)
  • the zest from 1 whole lemon
  • extra virgin olive oil and black pepper to finish
Instructions
  1. Get started by drizzling 1 tsp of extra virgin olive oil in a non stick pan and saute 2 cups of sliced mushrooms - any variety - along with 1 cup of chopped onion over medium high heat. Saute just until the mushrooms begin to lose their water and the onion grows soft.
  2.  Add 1 tsp of good quality salt, 1 tsp dried thyme, and 1/2 tsp black pepper. 
  3. Continue to saute for another 2 minutes and then add four cloves of chopped garlic. 
  4. Saute another 2 minutes and add the juice of half a fresh lemon and 1/4 cup of extra virgin olive oil to the pan. 
  5. Meanwhile, bring a large pot of water to boil and add a liberal amount of salt along with a handful of schapagetti. Boil 7 minutes until al dente and using tongs transfer the cooked pasta to the mushroom sauce. 
  6. Mix well, add the toasted walnuts and a half cup of fresh herbs 
  7. Plate and drizzle with additional extra virgin olive oil, sprinkle with lemon zest, and season with fresh cracked black pepper.


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