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Lemon Ricotta Pasta
Hot pasta tossed with ricotta, lemon and Parmesan, loosened with starchy pasta water. Baby spinach wilts in the same pot for an easy weeknight dinner.
Garlic Butter Mushroom Toasts
Golden mushrooms. Proper toast. Garlic-butter mushrooms piled over sourdough and soft goat cheese, with lemon, thyme and parsley. An easy lunch or quick dinner for two.
20 minApprox. time
EasyEffort
2 servings (4 toasts)Makes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
For the mushrooms
To serve
Contains wheat and milk.
Let’s cook
Make it tonight.
Brown the mushrooms
Heat oil in a wide frying pan over medium-high heat. Add mushrooms and cook for 8–10 minutes, stirring occasionally, until their liquid has evaporated and the edges are golden.Add the garlic butter
Reduce heat to medium-low. Add butter, garlic and thyme; stir for 1–2 minutes until fragrant. Turn off heat and stir in lemon juice, salt and pepper.Toast and spread
Meanwhile, toast the sourdough until crisp and golden. Spread the soft goat cheese evenly over the four hot slices.Pile it high
Spoon mushrooms and their buttery juices over the toasts. Scatter with parsley. Serve two toasts per person straight away.
Make it yours.
Use what you have
Button mushrooms work too. Slice evenly and let their moisture cook off before adding the butter.
Swap the cheese
Use the same weight of cream cheese or ricotta instead of goat cheese.
Keep the crunch
Toast the bread well and assemble just before eating. Add any remaining pan juices at the table.
Equipment
Wide frying pan, toaster, knife, board and spoon..
A note on the nutrition
The recipe, in pictures.
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