Materials Use a mixture of mushrooms such as oyster, brown and shiitake or just use regular ones. If there is no allergy to eggs then the perfect pasta for this is either pappardelle or tagliatelle (both contain eggs); otherwise, fettuccine is a good substitute.

Directions

Bring a large pot of salted water to a boil and add tagliatelle. Cook according to package directions or until just al dente. Drain, reserving 1/4 cup (50 mL) pasta cooking water.

Heat 1 tbsp (15 mL) olive oil in a small skillet over medium heat. Add 1 tsp (5 mL) chopped garlic and breadcrumbs and sauté until breadcrumbs are crisp, about 2 minutes. Stir in 1 tbsp (15 mL) chopped parsley, season with salt and transfer to a bowl. Reserve.

Heat remaining 3 tbsp (45 mL) oil in a large skillet over medium-high heat. Add leeks and sauté for 1 minute or until slightly softened. Add mushrooms and remaining 2 tsp (10 mL) garlic and cook for another 3 minutes or until mushrooms are limp and exuding some juice. Stir in lemon rind and 2 tbsp (30 mL) lemon juice. Add stock and basil leaves and cook for 30 seconds or until basil has just wilted. Season well with salt and pepper.

Toss tagliatelle with mushroom and lemon mixture. Stir in reserved pasta cooking water, remaining 1 tbsp (15 mL) lemon juice, remaining 1 tbsp (15 mL) parsley and extra-virgin olive oil. Toss with breadcrumbs. Divide pasta between 4 individual serving plates and serve immediately. Serves 4.

Nutritional information Per serving for 4 servings:
610 calories
20 g total fat
3 g saturated fat
13 g monounsaturated fat
3 g polyunsaturated fat
90 g carbohydrates
22 g protein
0 mg cholesterol
7 g fibre
90 mg calcium
92 mg magnesium
190 mg sodium
1083 mg potassium
3 mg vitamin E
6.3 mg iron
35 RE vitamin A
21 mg vitamin C