Creamy Mushroom Spaghetti

Name: Creamy Mushroom Spaghetti With Burrata plus Lemony Toasted Panko
Yield: 2 servings
Ingredients: 4 oz Burrata; 4 oz Mushroom; 2 tbsp Cream Cheese; 1 Lemon; 1 clove Garlic; 1/4 cup Breadcrumbs; 2 unit Scallions; 6 oz Spaghetti; 2 tsp Cooking Oil, tsp; 3 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp

with Burrata plus Lemony Toasted Panko

By Recipe0 System

A topping of rich burrata cheese brings a luxuriously creamy texture to spaghetti tossed in savory mushroom sauce with scallions and freshly squeezed lemon juice. Sprinkle golden lemony toasted breadcrumbs over the top just before serving for a bright finale to this restaurant-inspired pasta bowl.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Burrata
4 oz Mushroom
2 tbsp Cream Cheese
1 Lemon
1 clove Garlic
1/4 cup Breadcrumbs
2 unit Scallions
6 oz Spaghetti
2 tsp Cooking Oil, tsp
3 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Place burrata in a small bowl. Using two forks, shred burrata into bite-size pieces. Drizzle with olive oil and season with salt and pepper; stir until combined and creamy. Set aside.

Zest and quarter lemon. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring frequently, until golden brown, 2-3 minutes. Turn off heat.

Transfer to a second small bowl; stir in as much lemon zest as you like. Wipe out pan.
3

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4

While pasta cooks, heat a large drizzle of oil in pan used for panko over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Add garlic; cook, stirring, 30 seconds more.

Reduce heat to medium. Stir in cream cheese, 1⁄4 cup reserved pasta cooking water, and 2 TBSP butter until thoroughly combined (1⁄2 cup pasta cooking water and 4 TBSP butter for 4 servings).
5

Add drained spaghetti, scallion greens, and a big squeeze of lemon juice to pan with mushrooms; toss until pasta is evenly coated, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Taste and season with salt and pepper.
6

Divide pasta between shallow bowls; sprinkle with panko and top with a dollop of seasoned burrata. Serve with remaining lemon wedges on the side.