Lemon & Parmesan spaghetti


Spagetti – 1 packet

Light cream – 2 cups

Grated parmesan cheese – 2 cups

Lemon Zest – of 1 lemon

Parsley – 3 tbsps

Salt & Pepper – to garnish



Boil water by adding salt & add pasta. Tip: Water should be as salty as sea water.

Cook until tender.Remove & drain.

Pour drops of olive oil to keep them from sticking together.

In another pan, pour cream & bring to boil. Stir in Parmesan cheese & lemon zest.

The sauce should thicken almost immediately.

Pour the sauce over the pasta & toss.

Season with pepper, salt & freshly chopped parsley.


Mushroom Alfredo Pasta


  • 375g packet dried fettuccine pasta
  • 40g butter
  • 2 garlic cloves, crushed
  • Pinch of ground nutmeg
  • 250ml (1 cup) thickened cream
  • 100 gms (1/3 cup) mascarpone, at room temperature
  • 1/2 cup parmesan
  • Freshly ground black pepper
  • 1/2 cup shaved parmesan to season
  • Mushroom chopped, 2 cups
  • ½ large, 1 medium (full) Onion, finely chopped


  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and cook, stirring, until fragrant.
  3. Stir in the cream and mascarpone, and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil). Stir in the shredded parmesan. Remove from heat.
  4. Fry Onions in little Olive Oil. Once fried, add mushrooms & cook well.
  5. Add the pasta and gently toss until combined. Taste and season with pepper. Transfer to a serving bowl and top with shaved parmesan. Serve immediately.