This dining experience can be set up in around fifteen minutes yet is up 'til now luscious, satisfying and truly solid. Mushrooms are perfect for speedy dinners as they hurry to prepare and lively to cook and are furthermore commonly great for you.
For flavor I use garlic, herbs, lemon, parmesan (guarantee you use a veggie darling elective if important, normally named as 'Italian hard cheddar') and a spot of stew drops – you needn't waste time with heaps of excessive fixings to make a luscious dinner; on occasion direct is perfect.
Straightforward mushroom linguine - arranged in fifteen minutes this veggie darling mushroom linguine is smart, basic, sound and superb.
- 160 g (5.5oz) linguine
- 25 g (2tbsp) butter
- 250 g (9oz) chestnut mushrooms sliced
- 4 cloves garlic peeled and crushed
- 4 sprigs fresh thyme leaves only
- pinch chilli flakes
- juice of 1/2 lemon
- 40 g (1.5oz) parmesan cheese (or vegetarian alternative) grated
- handfull fresh parsley finely chopped
- salt and pepper
- Cook the linguine according to the instructions on the packet.
- Meanwhile, heat the butter in a frying pan. Add the mushrooms until soft and golden and any liquid has almost all evaporated. Add the garlic, thyme leaves and chilli flakes and cook for a couple more minutes. Season well.
- Drain the linguine, reserving a cupful of the cooking water. Add the linguine to the mushrooms along with the lemon juice, parmesan and parsley. Toss everything together and add enough of the reserved cooking water to form a light sauce. Season to taste and serve.
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