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Lemony sage pasta with shiitake (veggie)

Based on 1 ratings

Laurens Bluekens

Community Member

“Great quick yet culinary vegetarian pasta that amazes everyone. Steeping the sage leaves and bio lemon zest in cream makes for a unique and complex flavor!”

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 ml cream
lemon
25 g sage leaves
250 g shiitake mushrooms
thyme
30 g butter
250 g pasta
vinegar
lemon juice
fish sauce
Worcestershire sauce
olive oil
pepper
salt
  • Step 1/4

    • 300 ml cream
    • lemon
    • 25 g sage leaves

    Put the cream in a small saucepan, together with the sage leaves and the grated zest of one biological lemon. Bring cream to the boil and then put off the fire immediately. Let rest for 20 minutes, leaving the sage and the lemon zest in the cream.

  • Step 2/4

    • 250 g pasta

    Bring a big pot of salted water to a boil and cook pasta following instructions on the package.

  • Step 3/4

    • 250 g shiitake mushrooms
    • thyme

    Cut shiitake mushrooms in pieces and sauté them in the olive oil in a frying pan until deep brown, together with the thyme. Season with pepper, salt, fish sauce and Worcestershire sauce to get a hearty taste, both during and after finishing cooking the mushrooms.

  • Step 4/4

    • 30 g butter
    • vinegar
    • lemon juice
    • fish sauce
    • Worcestershire sauce

    When cream has cooled off for 20 mins, pasta is cooked and drained, and mushrooms are baked deeply brown, mix pasta with mushrooms and cream (including the sage leaves and lemon zest). Mix in the butter. Season with pepper, salt, Worcestershire sauce, fish sauce, lemon juice and vinegar to get the perfect mix between creamy, sour and salty. Enjoy!