Spaghetti with lemon butter sauce and goat's cheese
Lemon butter and goat's cheese? Yes, please! This pasta is the perfect blend of tangy, creamy, and citrusy. Ready in minutes, but tastes like pure indulgence.
Equipment
- Pot for boiling pasta
- Non-stick Pan
Ingredients
- 1 large lemon juice and zest
- Spaghetti enough for 2 servings *you can use linguine or fettuccine or fresh pasta instead
- 3 tablespoons butter
- 2-3 tinned anchovies
- 1 fresh jalapeño
- 2 tablespoons goat’s cheese
- ½ cup dried shiitake mushrooms
- 1 teaspoon black pepper powder
- 3 tablespoons olive oil
- 1 tablespoon garlic, finely sliced
- Salt to taste
Instructions
- Pour boiling water over ½ cup dried shiitake mushrooms to re-hydrate, leave covered in water for at least one hour. Once rehydrated finely chop the mushrooms. Keep aside ¼ cup of the water that the mushrooms were in.
- Put the dried spaghetti in a pot of boiling salted water and a glug of oil.
- After the spaghetti has been in the boiling water for about 2-3 minutes, start the lemon butter sauce.
- Add 3 tablespoons olive oil and 3 tablespoons butter into a pan on medium heat. Once the butter melts, add 2-3 tinned anchovies, sauté until the anchovies disintegrate.
- Add 1 tablespoon finely sliced garlic and 1 finely diced jalapeño. Once the garlic starts to brown add the mushrooms, 1 teaspoon black pepper and salt to taste.
- Take the sauce off the heat and wait for the spaghetti to cook to al dente. Keep 1/4 cup of the water that the pasta cooked in aside.
- Put the pan with the sauce back on high heat and add the cooked spaghetti into the pan with ¼ cup of the pasta water and ¼ cup of the mushroom water. Mix through for a couple of minutes until the water evaporates and the pasta gets nice and glossy. Turn off the heat and add the juice of 1 medium lemon and the lemon zest on top.
- Top with 2 tablespoons goat’s cheese and serve.