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
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.
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.
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.
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.