Vegetarian recipe for Spaghetti with mushrooms, avo and parmesan cheese
400g spaghetti or linguine, cooked and drained
45ml olive oil
1 garlic clove, crushed
250g button or portabellini mushrooms
3 big brown mushrooms, thickly sliced
45ml basil pesto
1 lemon, zest and juice
45ml Parmesan cheese, finely grated
1 avocado, cubed
150g feta cheese, cubed
Parmesan cheese, finely grated
milled black pepper
a few fresh basil leaves
Heat 30ml olive oil in a large pan or wok.
Fry the garlic, big brown and button mushrooms for 3-4 minutes or until cooked. Add the basil pesto and lemon zest and juice and mix well.
Add the cooked and drained spaghetti, avocado and feta cheese.
Lightly toss to combine and serve, with a few fresh basil leaves, milled black pepper and some extra Parmesan cheese.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.