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Homemade Pasta with Garlic Lemon Sauce & Mushrooms

This is a 4-ingredient, plant-based pasta — simple, easy, and delicious. Fresh pasta truly stands out for its texture and taste. It’s tender with a slight chew, and it soaks up sauces beautifully.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings 2 to 3 people

Equipment

  • 1 food processor
  • 1 potable pasta maker or standard mixer with pasta attachments or a rolling pin.

Ingredients
  

INGREDIENTS FOR FRESH PASTA

  • 125g or 3/4 cup semolina
  • 125g or 1/2 cup plus 1/3 cup double zero flour or a finely milled flour
  • 1/2 teaspoon turmeric
  • 150mls or 2/3 cup filtered water (warmed)

GARLIC LEMON SAUCE WITH MUSHROOMS

  • 350g (about 15 medium) button mushrooms, thinly sliced
  • 1 1/2 tablespoon plant butter
  • Extra 1/ 1/2 tablespoon plant butter
  • 75g garlic cloves (about 5 large cloves)thinly sliced to make 1/2 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
  • salt to taste
  • 1/2 cup Italian parsley, finely chopped

GARNISH

  • 1/4 cup Italian parsley, finely chopped
  • 1/2 cup lightly toasted pine nuts
  • Cayenne pepper or chilli flakes (optional)

Instructions
 

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.

TO MAKE THE SAUCE

  • 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.

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)