Sambuca mushroom pasta

    35 min

    Sambuca gives a lovely flavour to this simple pasta dish with mushrooms, garlic, leek, cream and cheese. Cooked then grilled with a lemon and herb crunchy topping. Serves 2

    Samantha's Supper

    Kent, England, UK
    2 people made this

    Serves: 2 

    • 175g pasta of choice
    • 1 slice bread
    • 1 knob cheese (Cheddar or similar)
    • 1 good pinch dried thyme
    • 1 good pinch dried tarragon
    • zest of 1/2 lemon
    • salt and pepper to taste
    • olive oil
    • 2 leeks, sliced
    • 6 large chestnut or button mushrooms, sliced
    • 2 knobs butter
    • 2 cloves garlic, crushed
    • 50ml Sambuca
    • 150ml single cream
    • 1 good handful grated mature Cheddar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook the pasta until al dente, according to packet instructions.
    2. In a mini chopper add the bread and blitz until breadcrumbs are formed. Add the knob of cheese, thyme, tarragon, lemon zest and seasoning. Blitz until fine and set aside.
    3. Heat a frying pan with a little olive oil and add the leeks and cook until softened. Add the mushrooms and a knob of butter and cook the mushrooms for 5 minutes.
    4. Add seasoning to taste and the garlic. Cook for 2 to 3 minutes. Add the Sambuca and 'cook out' the alcohol, 3 to 4 minutes.
    5. Next add the cream and grated cheese and really incorporate well and simmer for 5 minutes over a low heat. Finish off with a knob of butter mixed in.
    6. Drain the pasta then add to the mushroom mixture to coat the pasta thoroughly. Be careful not to add too much pasta so that the sauce dissappears.
    7. Spoon the pasta and sauce into a heatproof dish and scatter over generously the breadcrumb mix. Drizzle a little olive oil over the top.
    8. Cook under a pre-heated grill for a couple of minutes or until the topping is crunchy but not too browned. Serve.


    Make double amount of the breadcrumb mixture and use to make my Lemon and herb crusted pork chop recipe

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