4 tbs Olive Oil
1 Onion, copped fine
3 Cloves Garlic, chopped fine
6 Sun-dried Tomatoes
2 cups/250g Chanterelle Mushrooms, or any mushrooms you like, cut into bite sized pieces
1 Parsnip, peeled in to ribbons
1 Small Celeriac, peeled in to ribbons
3 tbs Fresh Tarragon Leaves
2 tbs Fresh Thyme Leaves
Zest & Juice of a Lemon 2 tbs Balsamic Vinegar
Pinch Sea Salt & Pepper
200g Linguine or Spaghetti
Place a large frying pan over a medium heat & add a little oil. When the pan is hot toss in the onion, garlic & sun-dried tomatoes. Sauté the mix for 4-5 minutes. Then stir through the mushrooms. Cook the mushrooms for around 4 minutes stirring often, until they’re golden.
Get your pasta cooking in pot of boiling salted water to the packet instructions.
Add the parsnip & celeriac ribbons. Then season with salt, pepper & lemon zest. Add the fresh herbs and cook the mix down for another 4 minutes. Try to get some colour & texture on the veg.
Add a couple of ladles of the pasta water the the frying pan & use a wooden spoon to scape any flavour stuck to the base of the pan.
Add the balsamic & lemon juice, then stir through your pasta. Make sure the pasta is really coated well in all those delicious flavours then serve up topped with some flaked almonds & fresh dill or fennel top.