Name: Creamy Mushroom, Pea and Garlic Linguine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
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

Creamy Mushroom, Pea and Garlic Linguine

Bursting with flavour, this vegetarian pasta will get a 10 out of 10 from your family ...

Serves 4

Prep

Cook

20M

Total

25M

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

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.

Kerrie Worner