Creamy Mushroom, Pea and Garlic Linguine

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.