Lin­guine with gar­lic mush­rooms & sage

Olive - - Seasonal Recipe Index -

25 MIN­UTES|SERVES 2|EASY|VEG­E­TAR­IAN

lin­guine 150g but­ter 25g ch­est­nut mush­rooms 250g, sliced gar­lic 1 clove, crushed chilli flakes a good pinch sage a hand­ful of leaves, choppe le­mon ½, juiced parme­san or grano padano (or veg­gie al­ter­na­tive) 50g, finely grated

• Cook the lin­guine. Heat the but­ter in a fry­ing pan, add the mush­rooms and fry un­til re­ally soft and golden and any liq­uid has re­duced to al­most noth­ing. Add the gar­lic and chilli and cook for 2-3 min­utes, then stir in the sage and cook for another minute. Sea­son re­ally well. • Drain the pasta but keep a teacup­ful of the cook­ing wa­ter. Add the lin­guine to the mush­room pan with the le­mon juice, parme­san and enough pasta wa­ter to make a light sauce.Toss ev­ery­thing to­gether un­til the pasta is coated then serve.

PER SERV­ING 447 KCALS|FAT 20.2G|SAT­U­RATES 11.8G CARBS 42.6G|FI­BRE 1.9G|PRO­TEIN 22.7G|SALT 0.7G

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