Mushroom, Leek and Spinach Tagliatelle with Lemon and Parsley Pangrattato
A creamy weeknight tagliatelle with leeks, mushrooms and spinach, lifted by a crunchy lemon and parsley breadcrumb topping.
Source
Recipe Info
Servings: 4
Prep: 10m
Cook: 20m
Total: 30m
Ingredients
- 4 tbsp olive oil
- 2 tsp butter
- 4 garlic cloves, peeled and finely grated
- a few thyme sprigs, leaves picked
- 4 slim leeks, washed, trimmed, halved lengthways and thinly sliced
- 2 tsp sea salt flakes
- 500g chestnut mushrooms, quartered
- 300g spinach
- 400g tagliatelle
- 10 heaped tbsp full-fat creme fraiche
- 3 tbsp olive oil, for the pangrattato
- 80g white breadcrumbs (panko or regular)
- 2 big handfuls (20g) flat-leaf parsley, roughly chopped
- 2 small garlic cloves, finely grated
- 2 lemons, zest and juice
- 30g parmesan, finely grated
- 1 tsp sea salt flakes
Instructions
- Put the oil and butter in a large deep frying pan or casserole over medium heat.
- Add the garlic, thyme, leeks and salt, and soften the leeks for 5 minutes, stirring frequently, then add the mushrooms and fry for another 8 minutes, until cooked through and lightly golden.
- Add the spinach and cook, stirring, for a minute or so, until wilted.
- Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions, about 10 minutes.
- For the pangrattato, heat the extra oil in a medium-large frying pan, add the breadcrumbs and fry over medium heat for 2-3 minutes, until starting to brown.
- Add the parsley, garlic, lemon zest, parmesan and salt, and fry, stirring continuously, for a further minute until golden brown. Take off the heat — the crumbs will keep toasting in the residual heat.
- Transfer the cooked pasta to the vegetable pan, reserving the pasta water. Add the creme fraiche and the juice of half the lemons, stir well, then add a few tablespoons of pasta water and toss until silky.
- Taste and add more salt and lemon juice as needed.
- Serve in warmed bowls with the pangrattato scattered on top.