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Creamy Mushroom, Pea and Garlic Linguine

Bursting with flavour, this vegetarian pasta will get a 10 out of 10 from your family ... - by Kerrie Worner
  • 21 Jan 2019
Creamy Mushroom, Pea and Garlic Linguine
Prep: 5 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

This pasta will be a new favourite at your dinner table - and it's ready in under 25 minutes too!

Ingredients

375g linguine

2 cups frozen peas

1 tablespoon olive oil

25g butter, chopped

400g bag sliced white mushrooms

3 cloves garlic, crushed

1 teaspoon dried chilli flakes

300ml tub light thickened cooking cream

2 tablespoons lemon juice

1 cup grated parmesan

Method

  1. Cook pasta in a stockpot of boiling, salted water, until tender, adding peas in the last 2 minutes of cooking. Drain, reserving 1/3 cup of the cooking liquid.  

  2. Meanwhile, heat oil and butter in a large, deep, non-stick frying pan over a medium to high heat. Add mushrooms, garlic and chilli. Cook, stirring for about 7 minutes, or until mushrooms are soft. 

  3. Stir in cream and reserved cooking liquid. Bring to boil. Boil for 1 minute. Add pasta, peas and juice. Season with salt and pepper. Stir until heated through. Remove. 

  4. Serve with parmesan. 

     

    TIP! Linguine can be replaced with spaghetti or fettucine, for a change. Adjust the chilli to suit your taste. A combination of Swiss brown mushrooms and flat mushrooms will give the sauce extra flavour.

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Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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