Creamy mushroom and lemon spaghetti recipe

This creamy dish of mushrooms, light cheese, lemon and parsley is so refreshing - and is ideal for vegetarians.

Serves 4

Ready in about 15 minutes

Ingredients

400g dried spaghetti

2 tbsp olive oil

250g white mushrooms, sliced

200g pack Philadelphia Light with Garlic and Herbs

Finely grated zest of 1 small lemon

Handful chopped fresh curly parsley

Method: How to make mushroom and lemon spaghetti

1. Cook the pasta in boiling, salted water according to pack instructions. Drain and return to the pan.

2. Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and cook, stirring, for 3-4 minutes.

Stir in the cheese until melted, then bring to a simmer. Season to taste with salt and pepper and stir in the lemon zest.

3. Add the sauce to the spaghetti. Toss together, divide between bowls and sprinkle with the parsley to serve.



Recipe By Angela Boggiano & Kate Belcher