Mushroom, thyme and walnut linguine
Serves 4 // Prep 15 mins // Cook 15 mins
375g Barilla Linguine 3/4 cup walnuts, roughly chopped 1 tablespoon extra virgin olive oil 20g butter 1 small brown onion, chopped 375g large portobello mushrooms, quartered 200g cup mushrooms, sliced 2 garlic cloves, thinly sliced 1/3 cup dry white wine 1/3 cup sour cream 2 teaspoons fresh thyme leaves 1 tablespoon chopped fresh chives Shaved parmesan (or vegetarian hard cheese), to serve Fresh thyme leaves, to serve Chives, to serve
METHOD Step 1
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain well, reserving 1/3 cup cooking liquid.
Meanwhile, place walnuts in a large, deep frying pan over medium-high heat. Cook for one to two minutes or until toasted. Transfer to a bowl.
Return pan to heat, adding oil and butter. Add onion. Cook, stirring, for three minutes. Add mushrooms. Cook for four to five minutes or until just starting to soften. Add garlic. Cook for one minute. Add wine. Simmer for one minute.
Add pasta, sour cream, reserved cooking liquid, thyme, chives and walnuts to pan. Season with salt and pepper. Toss well to combine. Sprinkle with parmesan (or vegetarian hard cheese), and extra thyme and chives. Serve immediately.