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

  • 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
  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.

 Subscribe to me on YouTube

Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.

Enter your email address:

Delivered by FeedBurner

Or you can subscribe by rss feed...

Subscribe in a reader

No comments:

Post a Comment