Linguine with garlic mushrooms & sage

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