Homemade Pasta With Garlic Lemon Sauce & Mushrooms

This is a 4-ingredient, plant-based pasta — simple, easy, and delicious.

There’s something special about fresh homemade pasta, it truly stands out for its texture and taste. It’s tender with a slight chew, and it soaks up sauces beautifully.

If you make more than you need, just freeze the uncooked pasta to enjoy later. It keeps that fresh flavour, with zero waste.

Another bonus? It cooks in no time. Once your water is boiling, just drop in the fresh pasta — it’s ready in just a few minutes.

I use a KitchenAid stand mixer with a pasta attachment, but if you don’t have one, a portable pasta maker works just as well.And if you have neither, a rolling pin does the job perfectly too — it just takes a little more time.

EQUIPMENT:

A food processor, portable pasta maker or pasta roller and fettuccine cutter attachments for standard mixer/kitchen aid, other alternative a rolling pin.

THIS RECIPE MAKES ENOUGH FOR 2-3 PEOPLE

INGREDIENTS FOR FRESH PASTA

125g or 3/4 cup semolina

125g or 1/2 cup plus 1/3 cup double zero flour (written 00) ** see note

1/2 teaspoon turmeric

150mls or 2/3 cup filtered water (warmed)

NOTE: OO flour refers to the fineness of the grind , it is a very fine powdery textured flour. This flour maybe known by another name where you live. Look for a flour that is finely milled and suitable for making pasta or pizza dough.

HOW TO MAKE THE DOUGH

Warm the Water:

*Gently heat the water until it’s just warm to the touch—not hot.

Combine the Dry Ingredients:

*In a food processor, add the two types of flour and the turmeric.

*Turn on the processor briefly to mix the dry ingredients evenly.

Add Water Gradually:

*With the motor running, slowly pour the warm water into the processor.

Stop adding water once the dough starts to come together and becomes sticky but not wet.(You may not need to use all the water.)

KNEAD THE DOUGH

* Turn the dough out onto a lightly floured surface using 00 flour.

* Knead the dough until it becomes silky smooth, about 10 minutes.

* Shape the dough into a ball and wrap tightly with plastic wrap.

* Set aside to rest for 15 minutes at room temperature.

STRETCH, THIN AND CUT THE DOUGH

*If using a pasta machine follow instructions on how to roll and cut the pasta into fettuccine noodles.

*If using a rolling pin roll out the dough, the thickness of the pasta is up to you, but try to keep the dough thin enough to be translucent and about the thickness of a credit card.

*Cut the pasta sheet with a sharp knife, bench scraper, pizza cutter, or a straight or fluted edge pasta wheel.

***Or if you plan to make pasta often it may be worth purchasing a dough divider/pasta bike 5 wheel. It is the perfect tool for cutting strait lines and strips of dough or pasta. It has expandable arms to allow you to adjust the width of the strips/cutting lines.

*Toss the cut noodles with a dusting of semolina to keep them from sticking together, place them on a drying rack or on a floured baking tray and cover with a clean tea towel while you finish cutting the rest of the dough.

*If you choose not to cook all the pasta you can freeze it on the tray and once frozen store in zip lock bags in the freezer. When required take frozen pasta from the freezer and add strait to a pot of boiling salted water, cook 3-4 minutes or until al dente.

MAKE THE GARLIC LEMON SAUCE WITH MUSHROOMS

INGREDIENTS:

350g (about 15 medium) button mushrooms, thinly sliced

1½ tablespoons plant butter (I used Flora)

Extra 1½ tablespoons plant butter (for second stage)

75g garlic cloves (about 5 large cloves), thinly sliced to make ½ a cup packed

2 teaspoons lemon zest (or zest of 1 medium lemon)

2 teaspoons preserved lemon or lime, finely chopped

240g or 1 cup plant cream (I used Flora)

Pink Himalayan salt, to taste

½ cup Italian parsley, finely chopped

METHOD

Cook the Mushrooms:

*Heat a large pan over medium heat.Add 1½ tablespoons plant butter. Once melted, add the sliced mushrooms. Sauté until they soften, cook down, and turn golden—just a few minutes.

*Transfer mushrooms to a clean bowl and set aside.

Make the Garlic Lemon Sauce:

*Clean the pan and return it to medium heat.Add the remaining 1½ tablespoons of butter. Add the sliced garlic and sauté until it's translucent and just starting to colour—don't let it burn.

*Stir in the plant cream, lemon zest, preserved lemon, and salt. Bring to a gentle simmer and cook for a few minutes, allowing the flavours to blend.

*Taste the sauce and adjust salt if needed. Remove from heat and set aside.

** Just before serving, stir in the cooked mushrooms and chopped parsley.

PREPARE THE GARNISH

*1/4 cup of Italian parsley, finely chopped

*1/2 cup lightly toasted pine nuts

*Cayenne pepper or chilli flakes (optional)

COOK PASTA AND ASSEMBLE THE DISH

Boil the Pasta:

*Bring a large pot of salted water to a boil.

*Add the pasta and cook until al dente, about 3–4 minutes

*Drain the pasta, reserving some of the cooking water.

Combine with Sauce:

*Add the drained pasta to the lemon garlic sauce along with the sautéed mushrooms.

*Gently toss everything together until the pasta is evenly coated.

Adjust the Sauce:

If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Serve:

Divide the pasta into individual bowls.

Garnish with:

Extra chopped Italian parsley

Toasted pine nuts

A sprinkle of chilli flakes or cayenne pepper (to taste)

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