Spaghetti in creamy lemon sauce

Preparation

1. Cook the Gastro buckwheat spaghetti according to the instructions on the packaging until al dente. Drain the pasta, but reserve 50 ml of the cooking water.
2. In the meantime, heat the oil in a heavy-bottomed frying pan. Fry the shallots and garlic for a few minutes without coloring. Add the portobello mushrooms and fry for 5 minutes. Add the thyme leaves and season with salt and pepper. Add the edamame beans and cooking cream. Cook the sauce for a few minutes on medium heat.
3. Add the pasta cooking water to the mushroom sauce. Stir the spinach into the sauce and let the leaves wilt. Season to taste with salt and pepper. Grate the lemon zest over the sauté pan and squeeze the juice over it. Mix and season to taste with salt and pepper.
4. Divide the spaghetti among 4 deep plates and spoon the mushroom sauce over it. Sprinkle with cheese flakes, if desired.

SWITCH SOMETHING

Delicious with fried chicken breast.

Cooking as a pro
Serve with a small fennel salad. Slice fennel wafer-thin on a mandoline. Season the fennel with extra virgin olive oil, salt, pepper, and lemon juice.

Garnish the pasta (and/or the fennel salad) with sprigs of watercress or pea shoots.