This feast can be prepared in around fifteen minutes yet is as yet scrumptious, fulfilling and really sound. Mushrooms are ideal for quick suppers as they rush to get ready and brisk to cook and are additionally generally excellent for you.
For flavor I use garlic, herbs, lemon, parmesan (ensure you utilize a veggie lover elective if necessary, typically named as 'Italian hard cheddar') and a spot of stew drops – you needn't bother with loads of extravagant fixings to make a delectable supper; once in a while straightforward is ideal.
Simple mushroom linguine - prepared in fifteen minutes this veggie lover mushroom linguine is snappy, simple, sound and delightful.
- 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
Instructions
- 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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