Serves 2

  • 400g spaghetti
  • ½ wedge parmesan
  • 50g dried mushrooms
  • 100g wild mushroom selection
  • 1 lemon
  • Black pepper


  1. Break up the wedge of parmesan and place in a pot, add 700ml of water and bring to the boil, reduce heat to a simmer and add the dried mushrooms. Infuse for 30 mins until the parmesan breaks down and the liquid turns brown in colour
  2. Cook the spaghetti in boiling salted water for 8 mins until soft.
  3. Finely slice the mushrooms and cook in a hot pan until golden brown.
  4. The parmesan and mushroom stock will have reduced to about 500ml, remove the outer hard layer of the cheese and place all the ingredients in a blender or nutri bullet, add a ladle of the pasta cooking water and blend to a smooth and creamy sauce. Adjust seasoning with salt, lemon juice and black pepper.
  5. Fold the sauce through the spaghetti and top with more parmesan and the fried mushrooms.