Mushroom & broccoli spelt spaghetti with basil

Fresh broccoli and mushrooms are in the basket at Zsámboki Biokert this week — the stars of the week. Mary Berry's recipe turns them into a creamy, egg-enriched pasta that's one of the simplest midweek meals, yet special enough to serve to guests — now made with organic spelt spaghetti!

Add to your basket:

• 2 packs Organic spelt spaghetti (250g/pack — recipe needs approx. 350g)
• 200 g Organic broccoli (The star of the week — fresh and crisp)
• 500–750 g Organic mushrooms (Mixed, thickly sliced — partner to the creamy sauce)
• 3 cloves Organic garlic (Finely grated, for the aromatic base)
• 1 large bunch Organic fresh basil (Scattered at the end — the heart of the dish)
• 200 ml Double cream (unfortunately only available elsewhere for now — we're working on it)
• 3 Egg yolks (unfortunately only available elsewhere for now — we're working on it)
• 125 g Parmesan, grated (unfortunately only available elsewhere for now — we're working on it)
• knob + 2 tbsp Butter and olive oil (unfortunately only available elsewhere for now — we're working on it)

Method: Melt the butter and oil in a large frying pan over medium heat. Add the garlic and fry for a few seconds. Add the sliced mushrooms and toss until just starting to brown. Season well with salt and pepper, then set the pan aside. Meanwhile, cook the spelt spaghetti in salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli florets. Drain the pasta and broccoli, reserving 2 tablespoons of the cooking water. In a small bowl, beat together the cream, egg yolks and Parmesan. Add the pasta, broccoli and reserved cooking water to the pan with the mushrooms and stir over a gentle heat. Pour in the cream and egg mixture, season well and stir until everything is coated. Toss in the fresh basil and serve piping hot, with a green salad on the side.