香草檸檬栗子菇扁意粉 Fettuccine with Lemon, Garlic and Thyme Mushrooms

每逢大時大節大家都會有好多party

餐餐都大魚大肉好容易會食滯

今次呢個意粉好清新又健康

如果有朋友係素食者既, 不妨試下䦕party既時候煮呢個意粉

材料:
栗子菇            120克
初榨橄欖油    50毫升
鹽                    1茶匙
蒜蓉                1 
檸檬汁&皮     1個
麝香草 (切碎)
扁意粉             200克

荷蘭芹 (切碎) 1扎

巴馬臣芝士

黑胡椒

Ingredients:
120g    Brown cap mushroom
50ml    Extra virgin olive oil
1tbsp   Salt
1clove Garlic (crushed) 1clove
Zest & Juice of 1 Lemon
Thyme (chopped)
200g Fettuccine
1 bunch Parsley (chopped)
Parmesan
Pepper

做法：

1. 栗子菇切薄片, 與橄欖油, 鹽, 蒜蓉, 檸檬汁&皮和麝香草混合

2. 意粉煮熟後瀝乾, 然後與磨菇汁料混合

3. 最後加入荷蘭芹, 芝士和胡椒拌匀, 即可

Steps:
1. Slice the mushrooms finely and put in a large bowl with the oil, salt, garlic, lemon juice and zest, and thyme
2. Cook the pasta and drain loosely. Then mix the drained pasta with the mushroom mixture
3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, DONE!