Peaches? Oh, my. Oh, yes, peaches! Don’t be intimidated by this surprising combo, because it’ll be the most delicious surprising combo you tasted lately! Sweet, zingy, savoury, creamy, this Peach and Mushroom Lime pasta has all in one bite!
Now that is a combo that really made it! Peach and Mushrooms Lime pasta?
Ok, so many non-believers I met since I presented them with this beautiful dish! They said, OK, now those are some really pretty photos but really, peaches and mushrooms?
And I said, yes. Just try it and see for yourself. And reluctantly, but they did. And soon there was nothing on the plate left!
One would expect to see mushrooms in some creamy sauce or grilled on Summer bbq. Peaches are expected to behave nicely in Summer smoothies, pies, or just eaten fresh! But I came up with this crazy combo in a whim. I had the cutest, tiniest button mushrooms I could find on the farmers market and wanted to do something meaningful with them. And creamy sauces and grilling seemed a bit boring.
Beautiful, fresh and firm peaches that came in the same bag from the farmers market were there, and some lime and lambs lettuce… and it’s Summer. No one wants to stand long by the stove, right? So pasta is always a good idea. So why not making it crazy, unexpected, zingy, bursting with all kinds of flavours?
It was a breeze to cook, it posed so beautifully, it was eaten afterwards with so much joy!
Soft and juicy mushrooms, sauteed on some oil, just until their juices start to reduce and get a little brown on the sides. Then, sweet and creamy peaches, feeling and tasting almost caramelised, melting in your mouth. All wrapped up in earthy, healthy garlic aroma. Zingy lime juice to lift it even more and fresh, crispy lamb’s lettuce for a great finish and salad like presentation!
So what do you think, will you give this Peach and Mushroom Lime pasta a try?
Peach and Mushroom Lime Pasta
5 cups tiny button mushrooms (or larger, sliced or cut in pieces)
250 g (ca. 10 oz) pasta of your choice
5 ripe peaches or nectarines, sliced
1 lime, juice (or lemon)
1 – 2 cloves garlic, to your taste, minced
lamb’s lettuce for garnishing (or arugula)
Cook the pasta by the package instructions. Drain, sprinkle with some oil and toss.
On some oil, cook the mushrooms on medium heat, stirring so it doesn’t burn. Mushrooms will first let their juices and after 5 – 8 mins, it’ll start to reduce. Cook some more, till the mushrooms get a little brown but watch so you don’t burn them. Add sliced peaches and cook for few more mins, so they release their juices and make it all creamy and a bit sticky. Few mins are really enough, because you don’t want those peaches to turn into a jam 🙂 Add some minced garlic, stir a few times more and that’s it. Serve immediately with pasta, drizzle some lime or lemon juice and throw a handful or two of lamb’s lettuce or arugula. And then grab a fork and enjoy!